Peking Mushroom Pancakes

Servings: Serves: 4

Nutritional Information:

Per serving (328g) Calories 188, Fat 4.9g, Saturates 0.6g, Sugars 11g, Salt 1.4g




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.


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.


Pour in 120ml (½ cup) of the hoisin sauce and stir to coat the mushrooms evenly. Allow to bubble briefly until sticky.


Heat the pancakes according to the packet instructions and arrange them on a serving platter with the spring onions, cucumber and chopped coriander. Pour the remaining hoisin sauce into a bowl.


Transfer the cooked mushrooms to serving bowl and sprinkle over the sesame seeds. Serve hot, with the pancakes, remaining sauce and vegetables on the side so that everyone can assemble their own wraps.


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