Preparation time: 35 minutes
This is an easy and delicious vegetarian version of the traditional Peking duck pancakes, using Asian mushrooms instead. The pancakes are seasoned with a vegetarian stir-fry sauce for a hit of flavour that will enhance the deep and savoury notes of the mushrooms.
- 10 wheat flour pancakes
- 6 Tbsp Lee Kum Kee Hoisin Sauce
- 2 spring onions, julienned
- 1 cucumber, julienned
500g mushrooms, including:
- Dried shiitake mushroom slices, soaked
- Oyster mushrooms, hand-torn
- King trumpet mushrooms, sliced
- Shimeji mushrooms, separated
- 3 Tbsp Lee Kum Kee Hoisin Sauce
- 2 Tbsp Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce
- 2 Tbsp Lee Kum Kee Premium Dark Soy Sauce
- 2 Tbsp Lee Kum Kee Pure Sesame Oil
- 2 pinches ground white pepper
Place all the mushrooms in a bowl. Drizzle over the Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce and Lee Kum Kee Premium Dark Soy Sauce and toss well. Drizzle over the Lee Kum Kee Hoisin Sauce, Lee Kum Kee Pure Sesame Oil, and ground white pepper. Mix well. Roast the mushrooms in the oven for 20 minutes at 180°C.
Place the pancakes in a small bamboo steamer set up over a wok half filled with water. Steam for 5 minutes. Turn off the heat and set the pancakes aside.
To serve, transfer the mushrooms to a sharing plate, fill small dishes with the spring onions, cucumber. Pour the Lee Kum Kee Hoisin Sauce in a sauce bowl. Place the steamer basket on the table so that everyone can help themselves.
To assemble a pancake, place it on a plate and add 1 teaspoon of Lee Kum Kee Hoisin Sauce. Put some cucumber slices, spring onions, and sticky Hoisin mushrooms on top, and roll the pancake into a cylinder before enjoying it.