Veggie Chinese pancakes

• mushroom↗200g g

  sliced (we used chestnut)

• soy sauce↗2 tbsp tbsp
• five spice powder½ tsp tsp
• rice wine↗1 tbsp tbsp

  preferably Shaohsing

• sesame oil↗½ tbsp tbsp
• sugar↗1 tsp tsp
• Chinese pancakes6
• spring onions↗2

  finely sliced

• 5cm length cucumber

  deseeded and sliced into matchsticks

• ½ Little Gem lettuce

  shredded

• hoisin sauce4 tbsp tbsp

Step-by-step instructions

1. 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.

2. 2

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

3. 3

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