Veggie Chinese pancakes vegetarian chinese pancakes vegetarian chinese recipes

Ingredients

200g mushrooms , 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

Method

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. Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside. To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.

Nutrition per serving

254 kcalories, protein 7g, carbohydrate 37g, fat 7 g, saturated fat 1g, fibre 4g, sugar 17g, salt 4,1 g
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