Serves: 4
Ingredients:
¼ cup vegetable oil
1 tbsp sesame oil
1 kg mixed Asian mushrooms, eg. oyster, shiitake, king, trimmed
2 cloves garlic, crushed
2 tsp Chinese five spice
1 tsp ground ginger
¼ cup tamari
16 vegan wheat Peking pancakes
2 tbsp mushroom oyster sauce
2 tbsp vegan hoisin sauce
1 tsp sesame oil
2 Lebanese cucumber, thinly sliced into batons
4 spring onions, shredded
Black sesame seeds, to serve
Chilli threads, to serve
Method:
- Heat vegetable oil and 1 tbsp sesame oil in a large wok or frying pan over high heat. Add the mushrooms in batches and cook for 8-10 minutes, turning, or until golden and crisp. Return all mushrooms plus garlic to the pan; toss to coat.
- Add Chinese five spice, ginger, and tamari; cook for 1-2 minutes, or until golden.
- Meanwhile, line a bamboo steamer with non-stick baking paper and place over a saucepan of water. Place over high heat and bring to the boil. Carefully add the pancakes and steam for 2-3 minutes.
- Mix the mushroom sauce, hoisin sauce and 1 tsp sesame oil together. Serve the pancakes topped with mushrooms, cucumber, spring onions, sesame seeds, chilli threads and hoisin sauce mixture.
Smart Tip
A vegan twist on classic Peking duck pancakes, make sure to cook your mushrooms until crispy to mimic the crispy Peking duck.
For a more substantial meal, add 200g crumbled firm tofu with the mushrooms and cook until crispy.
