The Australian Womens Weekly Food — Issue 27 2017

What’s For Dinner?

FRIDAY

PORK & VEGETABLE

PANCAKES

PREP + COOK TIME 25 MINUTES MAKES 12

12 peking duck pancakes

1 tablespoon peanut oil

250g pork mince

100g fresh shiitake mushrooms,

sliced thinly

1 tablespoon chinese cooking wine

(shao hsing)

1 tablespoon japanese soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 small carrot (70g), cut into

matchsticks

2 small lebanese cucumbers,

cut into lengths

4 green onions, sliced thinly

1 To heat pancakes, fold each into

quarters, then place in a steamer over

a large pan of simmering water for

2 minutes or until warm and pliable.

2 Meanwhile, heat peanut oil in

a wok over high heat; stir−fry mince

for 4 minutes or until browned. Add

mushroom, stir−fry for 4 minutes

or until tender.

3 Add wine, sauces and sesame

oil to wok; stir−fry for 2 minutes

or until combined. Season to taste.

4 Serve mince mixture with

pancakes, carrot, cucumber

and green onion.

“Peking duck pancakes are available from Asian

food stores. Swap the pork mince for chicken, if you

prefer – just don’ overcook it, so it stays moist.”

Alexandra Elliott, Food Editor, AWW Cookbooks

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