Carrot & sugar snap salad
Sweet, colourful and low-in-fat - this super side even counts towards your five-a-day
Veggie Chinese pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 as a starter
Skip to ingredients
- 200g mushroomsliced (we used chestnut)
- 2 tbsp soy sauce
- ½ tsp five spice powder
- 1 tbsp rice winepreferably Shaohsing
- ½ tbsp sesame oil
- 1 tsp sugar
- 6 Chinese pancakes
- 2 spring onionsfinely sliced
- 5cm length cucumberdeseeded and sliced into matchsticks
- ½ Little Gem lettuceshredded
- 4 tbsp hoisin sauce
Nutrition: per serving
- kcal254
- fat7glow
- saturates1g
- carbs37g
- sugars17g
- fibre4g
- protein7g
- salt4.1g
Method
step 1
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.
step 2
Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.
step 3
To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.
