Updated: Jun 10
A delicious traditional (but veganised!) Chinese recipe, this is bound to get your mouth watering!
For 4 servings.
Wraps - make your own thin pancakes or you can use pre-bought wraps. These are best steamed.
Half a head of cabbage sliced very very thinly
6-8 pieces of black fungus, hydrated (Asian supermarket)
3 spring onions sliced thin
1/2 cake tofu, sliced in fine strips
pack of chicken free chicken (we use Sunfed) sliced thin (or 'Boar Free' bacon is good)
2 tablespoons of kikkoman soy sauce (or tamari for gluten-free)
⅛ teaspoon white pepper
½ teaspoon of sugar or maple syrup
2 tablespoon of chinese cooking wine (or substitute sherry or sake)
¼ cup of peanut cooking oil
Hoison sauce for serving
Begin by heating 1/3 of the oil in the wok or pan. When close to smoking hot add the tofu and chick free chicken and stir, allowing to brown slightly.
Lift from wok and set aside
Add remainder of the oil, heat, then add all the ingredients including the tofu mix you set aside.
Add seasoning, dialing up the heat as hot as you can, stirring and shaking wok. The high heat gives the dish a smoky flavor, if unable to cook with the high heat the flavors are still ok….
Grab your steamed or heated pancake and smear with a teaspoon of hoison sauce. Fill with the hot mix, roll up like a burrito and eat with your fingers!