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