Veggie Chinese pancakes

Skip the duck and serve reader Anthea Hawdon's vegetarian pancakes with hoisin sauce, mushrooms and greens 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: 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. 2. Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside. 3. To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy. Source: Good Food