Name: Mushroom & Duck Pancakes
Prep time: 10 min
Cook time: 10 min
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

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

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Mix 1 tablespoon hoisin sauce and soy sauce together in a bowl. Add the mushrooms and stir to coat
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
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

Mix 1 tablespoon hoisin sauce and soy sauce together in a bowl. Add the mushrooms and stir to coat
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
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

Mix 1 tablespoon hoisin sauce and soy sauce together in a bowl. Add the mushrooms and stir to coat
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
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

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