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
Nutrition (per serving)
- Calories
- 422 kcal
- Protein
- 9.8 g
- Carbohydrate
- 57.4 g
- of which sugars
- 10.5 g
- Fat
- 16.5 g
- of which saturates
- 2.7 g
- Fibre
- 5.4 g
- Salt
- 1.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Use a fork to shred the king oyster mushrooms into long fibrous strips, mimicking pulled meat.
- 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
Add 3 tbsp hoisin sauce, toss everything together and cook for 2 more minutes until sticky. Remove from the heat.
- 4
Julienne the cucumber and finely slice the spring onions.
- 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.
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