Mushrooms
PEKING MUSHROOM PANCAKES
NF
Serves: 4
Sticky, sweet and aromatic mushrooms replace the duck in this classic Chinese takeaway favourite. This makes a nice, light supper or why not try it with some other Asian-inspired dishes as part of a sharing meal?
• 1 tbsp toasted sesame oil
• 250g (2 cups) oyster mushrooms, sliced
• 250g (2 cups) chestnut mushrooms, sliced
• 2 cloves garlic, peeled and crushed
• 1 inch fresh ginger, peeled and grated
• 2 tsp Chinese five spice
• 1 mild red chilli, finely chopped
• 240ml (1 cup) hoisin sauce
• 1 small bunch fresh coriander, chopped
• 1 large bunch spring onions, trimmed and shredded
• 1 cucumber, cut into thin strips
• 12 Chinese pancakes, store bought
• 1 tbsp white sesame seeds
1 Heat the oil in a large frying pan or wok until very hot. Add both types of mushrooms and stir fry for a few minutes until starting to caramelise.
2 Add the garlic and ginger to the pan and cook for one minute, stirring, before adding the five spice and chilli and turning the heat down to medium. Stir fry for a few minutes more.