200 g mushrooms, sliced (we used chestnut)
2 tbsp soy sauce
½ tsp five-spice powder
1 tbsp rice wine
½ tbsp sesame oil
1 tsp sugar
6 Chinese pancakes
2 spring onions, finely sliced
5 cm 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.