Peking mushroom pancakes recipe
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These are an easy and tasty alternative to Peking duck pancakes. Instead of duck, I have used mushrooms. If you are not a fan of mushrooms, you can use smoked tofu, cauliflower or courgettes, but the mushrooms provide a bold umami flavour and take on the Chinese five spice brilliantly.
Prep time: 5 minutes |
1 tbsp Chinese five spice
Large pinch of dried chilli flakes
Pinch of sea salt
3 tbsp rapeseed oil
5 tbsp hoisin sauce
1 cucumber, deseeded and sliced into julienne strips
METHOD
Preheat the oven to 180C/160C fan/Gas 4.
Place all the mushrooms on a roasting tray. Sprinkle over the Chinese five spice, chilli flakes and sea salt, and drizzle over the tamari or light soy sauce and rapeseed oil. Roast for 10-12 minutes.
Sweetcorn Dan Dan noodles recipe
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Dan Dan Noodles are a Sichuan pepper-spiced street food classic, and Iâve given them an update with the use of sweetcorn to add sweetness and texture. You can use tinned or fresh corn kernels, or swap for diced French beans or edamame. Use what you have.
Prep time: 10 minutes |
1 tsp toasted sesame oil
2 tbsp rapeseed oil
2.5cm piece of fresh ginger, grated
3 red chillies, deseeded and finely chopped
200g dehydrated minced soy (available online at Sainsburyâs)
1 tbsp Shaoshing rice wine or dry sherry
2 tbsp dark soy sauce
1 tbsp Chinese black rice vinegar