Crispy Hoisin Mushrooms

Tear the mushrooms into 1cm strands, then place in a bowl and mix in the 5-spice and salt. Leave to stand for about 15-20 mins, then fry in the sesame oil for 4-5 mins - not moving them too much - until golden and slightly crispy.
Add about ¾ of the hoisin sauce to the pan with the water, and gently mix to coat. Cook for another 4-5 mins, or until thick and glossy, and then serve rolled into pancakes with cucumber, spring onion, and a little more hoisin. Perfect!

25 mins

4 serving

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