# Vegan Peking “Duck” Pancakes

These vegan “duck” pancakes are a delicious twist on the classic takeaway favorite, made with oyster mushrooms marinated in hoisin sauce and five spice, baked until crispy.

- Servings: 6 servings
- Total time: 12 min
- Cuisine: Chinese
- Category: Breakfast
- Language: en

## Ingredients

- 1 punnet oyster mushrooms
- 0.5 bottle Hoisin sauce
- 0.5 cucumber
- 2 spring onions
- 6 duck pancakes
- 0.5 cup cornstarch
- 1 tbsp five spice
- 0 oil

## Instructions

1. Pull oyster mushrooms into strips.
2. Add mushrooms to a bowl and coat them in oil and seasoning.
3. Add some hoisin sauce to the mushrooms.
4. Once fully coated, cover them in cornstarch.
5. Place the mushrooms on a baking tray and bake at 180C for 15-20 minutes until crispy.
6. While they are cooking, get a cucumber and julienne it into strips.
7. Do the same with some spring onions.
8. Toss the baked mushrooms in the remaining hoisin sauce.
9. Warm up the duck pancakes, then assemble the pancakes with the mushrooms, cucumber and spring onions.
10. Finish with some mayo and spring onions.

## Equipment

- bowl
- baking tray
- knife

## Source

- Original video: https://www.tiktok.com/@nomeatdisco/video/7461639453337980192?is_from_webapp=1&sender_device=pc
- Recipe page: https://www.cliprecipe.com/recipe/119a01b3-280f-40af-8918-b121783e716f
- Extracted: 2025-01-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt