This is an easy and delicious Peking ‘mushroom’ pancakes recipe and uses an assortment of exotic Asian Mushrooms.
Seasoned with Lee Kum Kee Mushroom Vegetarian Stir-fry Sauce for a hit of flavour enhancing the deep savoury notes of the mushroom.
Seasoned with a splash of Lee Kum Kee Premium Dark Soy Sauce, Lee Kum Kee Hoisin Sauce and Lee Kum Kee Pure Sesame Oil.
Roasted in the oven and served on steamed pancakes with Lee Kum Kee Hoisin Sauce.
Mushrooms are rich in antioxidants and are super healthy.
They have a delicious nutty savoury flavour.
Super satisfying and filling.
You could also use Seitan, Cauliflower or tofu.
But the mushrooms are the star and are super umami.
This makes an easy elegant party dish too.
Credit: Ching He Huang
Place all the mushrooms in a bowl. Drizzle over Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce , Lee Kum Kee Premium Dark Soy Sauce and toss well. Drizzle over Lee Kum Kee Hoisin Sauce , Lee Kum Kee Pure Sesame Oil , and ground white pepper, mix well. Roast 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 aside.
To serve transfer the mushrooms to a sharing plate, fill small dishes with the spring onions, cucumber and Lee Kum Kee Hoisin Sauce in a sauce bowl. Place the steamer basket on the table and everyone can help themselves.
To assemble a pancake, place the pancake on a plate, add 1 tsp of Lee Kum Kee Hoisin Sauce , top with some cucumber slices, spring onions, and sticky Hoisin mushrooms, roll into a cylinder and eat immediately.
PREP TIME: 10 MINUTES | COOK TIME: 25 MINUTES
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
