So quick and so tasty these vegetarian shredded hoisin duck wraps will go down a treat at your next dinner party. This recipe can be easily doubled to feed a crowd.
1 tablespoon sunflower oil
300g pack frozen Linda McCartney’s Vegetarian Shredded Hoisin Duck
4 tablespoons hoisin sauce, plus extra to serve
1 tablespoon honey
8-10 Chinese duck pancakes
1/2 small cucumber, cut into thin strips
3 spring onions, cut into thin strips
1 red chilli, seeds removed and cut into thin strips
Heat the oil in a wok or large frying pan over a medium heat and add the frozen Linda McCartney Vegetarian Shredded Hoisin Duck. Cook, stirring, for 3 minutes then stir in the hoisin sauce, honey and 4 tablespoon water. Cook for another 4-5 minutes, stirring, until steaming hot and the sauce is coating the vegetarian duck.
Heat the pancakes following packet instructions. Take the pancakes, Vegetarian duck and prepared garnishes to the table with a bowl of extra hoisin sauce and enjoy assembling your own pancakes.