Name: Veggie Chinese pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2 as a starter
Cuisine: Chinese
Ingredients: 200g mushroom sliced (we used chestnut); 2 tbsp soy sauce; ½ tsp five spice powder; 1 tbsp rice wine preferably Shaohsing; ½ tbsp sesame oil; 1 tsp sugar; 6 Chinese pancakes; 2 spring onions finely sliced; 5cm length cucumber deseeded and sliced into matchsticks; ½ Little Gem lettuce shredded; 4 tbsp hoisin sauce

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Veggie Chinese pancakes

Veggie Chinese pancakes

Good Food team

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Serves 2 as a starter

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.3 out of 5.7 ratingsRate

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Skip the duck and serve reader Anthea Hawdon's vegetarian pancakes with hoisin sauce, mushrooms and greens

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g mushroom

sliced (we used chestnut)
2 tbsp soy sauce
½ tsp five spice powder
1 tbsp rice wine

preferably Shaohsing
½ tbsp sesame oil
1 tsp sugar
6 Chinese pancakes
2 spring onions

finely sliced
5cm length cucumber

deseeded and sliced into matchsticks
½ Little Gem lettuce

shredded
4 tbsp hoisin sauce

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Nutrition: per serving

kcal254
fat7g

low
saturates1g
carbs37g
sugars17g
fibre4g
protein7g
salt4.1g

Method

step 1

Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes – steam them or heat them in the microwave.
step 2

Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.
step 3

To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.

Recipe from Good Food magazine, February 2013

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A star rating of 4.3 out of 5.7 ratings

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