Veggie Chinese Pancakes Appetizer

• 7 ounces mushrooms, sliced
• 2 tablespoons soy sauce
• 12 teaspoon five-spice powder
• 1 tablespoon rice wine, preferably Shaohsing
• 12 tablespoon sesame oil
• 1 teaspoon sugar
• 6 Chinese pancakes
• 2 scallions, finely sliced
• 2 12 in length cucumbers, deseeded and sliced into matchsticks
• 12 lettuce, shredded
• 4 tablespoons hoisin sauce

1. Heat a small frying pan.
2. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar.
3. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms.
4. Warm the pancakes steam them or heat them in the microwave.
5. Serve the mushrooms, scallions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.
6. To assemble, spread a pancake, with a little hoisin sauce.
7. Add some mushrooms, scallions, cucumber and lettuce.
8. Fold the pancake and enjoy.

mushrooms, soy sauce, fivespice powder, rice wine, sesame oil, sugar, chinese pancakes, scallions, cucumbers, hoisin sauce

Taken from www.food.com/recipe/veggie-chinese-pancakes-appetizer-506504 (may not work)