Veggie Chinese pancakes vegetarian chinese pancakes vegetarian chinese recipes


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


    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.
    1. 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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