Crispy Hoisin Mushrooms
- 500g oyster or king oyster mushrooms
- 1.5 tsp Chinese five-spice powder
- 1 tbsp sesame oil
- 1 tsp salt
- 4 tbsp water
- 80g hoisin sauce
- 12 Chinese-style pancakes, to serve
- 1 cucumber, cut into matchsticks, to serve
- Shredded spring onion, to serve
- 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