Go Back
+ servings
Print Recipe
5 from 6 votes

Vegetarian Chinese pancakes with homemade hoisin sauce

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6 pancakes
Author: Becca Heyes


For the homemade hoisin sauce:

  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp white wine vinegar
  • 1 tsp smooth peanut butter
  • 1/4 tsp Chinese five spice

For the vegetarian Chinese pancakes:

  • 1 tbsp oil
  • 300 g mushrooms, sliced (~ 5 cups when sliced)
  • 100 g exotic mushrooms (I used shiitake and oyster), sliced (~ 2 cups when sliced) - or just more regular mushrooms
  • 6 Chinese pancakes
  • 1/2 cucumber, cut into thin sticks
  • 4 spring onions, cut into very thin sticks
  • 2 tsp sesame seeds


  • To make the homemade hoisin sauce, add all the ingredients to a small bowl, and mix well. Don't worry if the peanut butter doesn't combine perfectly - it'll all melt together in the pan.
  • Heat a dash of oil in a frying pan, and add all of the sliced mushrooms. Cook over a medium heat for 5 minutes, until soft. Pour over the hoisin sauce, and cook for a further 5 minutes, until the sauce has become thick and glossy.
  • Serve the hoisin mushrooms in Chinese pancakes, with thin sticks of cucumber and spring onion, and a sprinkling of sesame seeds.