April 19, 2016
By Australian Mushrooms Asian, Gourmet Asian, Entertaining, Vegetables wok Chinese New Year, Winter
3 tbs hoisin sauce
1 tbs soy sauce
200g button mushrooms, sliced
1 tbs grapeseed oil, for cooking
1 packet (about 350g) ready roasted Peking duck breast, thinly sliced
12 Peking duck pancakes, warmed
2 Lebanese cucumbers, cut into strips
4 green onions, cut into thin strips
1Mix 1 tablespoon hoisin sauce and soy sauce together in a bowl. Add the mushrooms and stir to coat.
2Heat wok over high heat until hot. Add oil and mushrooms and stir-fry for 2-3 minutes until tender. Add duck breast and stir-fry for 2 minutes until heated through.
3Spread the warmed pancakes with remaining hoisin sauce. Top with mushroom and duck mixture, cucumbers and green onions. Roll up and serve with extra hoisin sauce if desired.