Serves:4
Preparation time:10 mins
Cooking time:10 mins
Difficulty:Easy
Ingredients:
- 250g brown mushrooms, sliced
- 250g enoki mushrooms, chopped
- 1 tsp ginger minced
- 1 tsp garlic minced
- 1 tsp cooking oil
- 4 tbs Chang's Original Hoisin Sauce
- 1 tsp Chang's Pure Sesame Oil
- ½ tsp Chinese Five Spice powder
To Serve:
- 1 lebanese cucumber, thinly sliced into sticks
- 1 green onion, shredded
- 1 red chilli, thinly sliced
- Coriander
- Lime
- Peking duck style pancakes or Rice paper sheets
Method:
- Add cooking oil to wok and stir fry mushrooms for 2 minutes over high heat. Now add ginger, garlic and Chinese five spice. Stir fry for a further minute.
- Pour over mushrooms Chang’s Hoisin Sauce and Sesame Oil. Bring to boil and then turn off heat.
- Heat pancakes according to packet instructions.
- Serve immediately to assemble pancakes. Place mushrooms on Peking pancakes, top with cucumber, green onion, chilli and coriander. Serve extra Hoisin as a dipping sauce.
