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Mu shu vegetables with Chinese pancakes

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Dairy-free Egg-free Vegan Vegetarian

A delicious mu shu vegetable dish served with hoisin sauce and Chinese pancakes.

From Saturday Kitchen

Ingredients

1½ tbsp groundnut or vegetable oil
3 tbsp spring onions, finely chopped
2 tbsp banana shallots, finely chopped
50g/1¾oz red pepper, diced
50g/1¾oz carrot, diced
100g/3½oz courgette, diced
50g/1¾oz green peas, thawed if frozen
1 tbsp Shaoxing rice wine or dry sherry
1½ tbsp light soy sauce
1 tsp salt
½ tsp freshly ground black pepper
2 tsp sesame oil

To serve

Chinese pancakes
hoisin sauce, for dipping

Method

Steam the pancakes for a few minutes or heat in the microwave and set aside.
Heat a wok or large frying-pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the spring onions and shallots and stir-fry for about 30 seconds. Add all the remaining vegetables and stir-fry for 4 minutes.
Add the rice wine, soy sauce, salt and pepper. Give the mixture a few stirs and then add the sesame oil. Serve at once with the warmed pancakes and hoisin sauce.