Description
Mouthwatering Mushroom Duck Pancakes for Your Next Feast
Ingredients
Scale
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 2 cups Button or Shiitake Mushrooms (or any variety you love)
- 2 pieces Duck Breasts (can substitute with chicken)
- 1 tablespoon Grapeseed Oil (or canola/vegetable oil)
- 1 cup Lebanese Cucumbers (or Persian cucumbers)
- 2 pieces Green Onions (or chives)
- 6 pieces Chinese Pancakes (homemade or store-bought)
Instructions
- In a small bowl, combine hoisin sauce with soy sauce, then set aside.
- Place a wok over high heat, add grapeseed oil and let it shimmer.
- Add mushrooms to the hot wok and stir-fry for 2-3 minutes until golden.
- Toss duck breast into the wok and stir-fry for 2 minutes until heated through.
- Spread remaining hoisin sauce on warmed pancakes, pile on the mushroom and duck mixture, and top with cucumbers and green onions.
- Roll up the pancakes tightly and serve immediately, with extra hoisin sauce on the side if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 300
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Mushroom Duck Pancakes