Crispy Chilli Mushroom Chinese Pancakes
Crispy Chilli Mushroom Chinese Pancakes: Enoki mushrooms coated in a zesty glaze and cornstarch, fried until golden and crunchy. Served in Chinese duck pancakes with a flavourful sweet chilli sauce, julienned veggies, and a kick of hot sauce for a vegan twist on a classic favorite.
Serves: 2
40 minutes
Cook time
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Ingredients
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Ingredients:
- 1 bunch of enoki mushrooms
- Zest of 1 orange
- 1 tsp Szechuan peppercorns
- 1 tbsp soy milk
- Juice of half a lemon
- 0.5 cup corn starch
- Vegetable oil
- 3 cloves garlic
- 1 thumb-sized piece of ginger, grated
- White parts of 2 spring onions
- 1 red pepper
- 2 tbsp sweet chili sauce
- 1 tbsp mirin
- 1 tsp rice wine vinegar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp maple syrup
- Chinese duck pancakes
- 1 carrot, julienned
- Greens of spring onions
- 0.25 cucumber, julienned
- Hot sauce (optional)
🔄Sam Jones's Suggested Substitutes
Enoki Mushrooms Oyster Mushrooms
Szechuan Peppercorns Black Peppercorns
Soy Milk Almond Milk
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