Hoisin Duck-Style Mushroom Pancake Wraps

Ingredients

• 350 g king oyster mushrooms
• 5 tbsp hoisin sauce
• 1 tsp five-spice powder
• 16 Chinese pancakes
• 1 cucumber
• 4 spring onions
• 1 tbsp sesame oil
• 2 tbsp sunflower oil

Method

1. 1

   Use a fork to shred the king oyster mushrooms into long fibrous strips, mimicking pulled meat.

2. 2

   Heat the sunflower oil in a large frying pan or wok over very high heat. Stir-fry the mushrooms for 8-10 minutes until they are golden and caramelised. Add the five-spice and sesame oil and toss.

3. 3

   Add 3 tbsp hoisin sauce, toss everything together and cook for 2 more minutes until sticky. Remove from the heat.

4. 4

   Julienne the cucumber and finely slice the spring onions.

5. 5

   Steam or microwave the pancakes according to packet instructions. Spread each pancake with a little hoisin sauce, add the mushroom filling, cucumber and spring onions, then roll up and eat immediately.