- Serves: 12
- Cooks In: 10 minutes
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Ingredients
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
Method
1
Mix 1 tablespoon hoisin sauce and soy sauce together in a bowl. Add the mushrooms and stir to coat.
2
Heat 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.
3
Spread 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.
Ingredients
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
