Vegan Crispy Peking “Duck” Pancakes
FAQ
Can I make this without Shaoxing wine?
Yes, you can skip it, or use dry sherry for a more authentic flavour.
Which oil is best for frying?
Use a neutral, high-smoke-point oil for the crispiest mushrooms. Canola or sunflower oil work best, but vegetable or grapeseed oil can also be used.
Why aren’t my mushrooms crispy?
Mushrooms need space! Overcrowding or uneven coating can keep them from getting golden and crunchy. Fry in batches for the best results.
Can I double the recipe?
Yes! This recipe doubles easily.
Chef’s Tips
- Let the mushrooms sit a bit after seasoning so they absorb flavour.
- Don’t overcrowd the pan, space is what helps create crispy edges.
- Don’t stir too frequently, letting them sit for a minute or two between turns helps develop golden edges.
- For a little extra flavour, drizzle a little hoisin on the mushrooms while still hot before adding to pancakes.
Vegan Crispy Peking “Duck” Pancakes
These Vegan Crispy Peking “Duck” Pancakes are loaded with golden, crispy king oyster mushrooms tucked into tender pancakes, topped with fresh cucumber, scallions, and a drizzle of hoisin. Crunchy, savory, and refreshingly light, all the classic takeout flavour, made simple and 100% plant-based.
Ingredients
Mushrooms
- 3-4 king oyster mushrooms ripped into strips, lengthwise
- ¼ tsp salt
- 1 tsp light soy sauce
- 1 tsp Shaoxing wine
- ¼ tsp five-spice powder
- ⅛-¼ tsp garlic powder
- Optional: pinch of white pepper
- 3 tbsp cornstarch for dredging
- Canola or sunflower oil for frying
Pancakes & Toppings
- Store-bought pecking pancakes or chive pancakes
- Hoisin sauce
- Cucumber cut into matchsticks
- Scallions sliced
- Optional: sesame seeds for garnish
Instructions
- In a large bowl, toss mushroom strips with soy sauce, Shaoxing wine, five-spice, salt, and oil. Let sit 5–10 minutes, just enough for flavour to stick, but not so long they get soggy.
- Toss mushrooms in cornstarch until evenly coated.
- Optional: If mushrooms seem very wet, pat them lightly dry first to help the coating crisp.
- Heat a pan over medium-high and add enough oil to coat the bottom of the pan generously, this gives the mushrooms a fried-chicken-style crispiness.
- Cook mushrooms in a single layer for 4–5 minutes, turning occasionally, until golden and crispy. Fry in batches to avoid overcrowding the pan.
- Warm pancakes according to package instructions.
- Family-style or fancy? Either way, spread hoisin on each pancake, top with mushrooms, cucumber, scallions, a sprinkle of sesame seeds, fold, and enjoy immediately
Notes
- Make ahead: You can rip mushrooms ahead of time, but don’t add the soy, Shaoxing, or other seasonings until just before frying.
- Dredge and fry the mushrooms last-minute for the crispiest texture.
- Best served immediately: They can lose crispiness as they sit.
- Try different pancakes: Asian chive pancakes are a fun and tasty twist.
- Leftovers can be reheated in a hot pan or oven to regain some crispiness, but they won’t be quite the same.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
