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Mu shu vegetables with Chinese pancakes

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Ken Hom
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

  1. Steam the pancakes for a few minutes or heat in the microwave and set aside.

  2. 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.

  3. 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.

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