For too long, vegans have been made to go without crispy duck pancakes. No more. We’ve replaced duck with meaty mushrooms in this completely plant-based recipe.
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Serves
4
Oyster Mushrooms
Cornflour
Chinese Five-Spice
Cucumber
Spring Onions
Hoisin Sauce
Chinese Pancakes
Vegetable Oil
Serves
4
Oyster Mushrooms
Cornflour
Chinese Five-Spice
Cucumber
Spring Onions
Hoisin Sauce
Chinese Pancakes
Vegetable Oil
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Tear your mushrooms into shreds with your hands.
Step 2.
Toss them in a bowl with your cornflour, five spice and pinch of salt, then toss to coat.
Step 3.
Heat a generous glug of vegetable oil in a frying pan. Add ¼ of your mushrooms, then fry for a few mins until crispy. You may need to flip them over. Remove from the pan and drain on a tray lined with kitchen paper, then continue with your remaining mushrooms.
Step 4.
Add just a little of your hoisin sauce to your mushrooms, and toss to coat.
Step 5.
Julienne your cucumber and spring onions.
Step 6.
Warm up your Chinese pancakes.
Step 7.
Serve your crispy mushrooms with your remaining hoisin sauce, cucumber and spring onions in your pancakes.
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