Veggie Chinese Pancakes
In this delightful recipe, tender slices of mushrooms are infused with soy sauce, five-spice powder, and other aromatic seasonings, resulting in a savory filling. Paired with fresh vegetables, Chinese pancakes, and a rich hoisin sauce, each bite is a harmonious blend of flavors. Whether enjoyed as a light meal or a flavorful appetizer, these mushroom-filled pancakes are sure to impress with their delicious and satisfying taste.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 2 as a starter
Nutrition
- Calories: 254 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 4.1 milligram of sodium
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