Veggie Chinese pancakes

Ingredients

200g mushrooms, sliced (we used chestnut)

2 tbsp soy sauce

½ tsp five spice powder

1 tbsp rice wine, preferably Shaohsing

½ tbsp sesame oil

1 tsp sugar

6 Chinese pancakes

2 spring onions, finely sliced

5cm length cucumber, deseeded and sliced into matchsticks

½ Little Gem lettuce, shredded

4 tbsp hoisin sauce

Method

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.