Recreate your favourite Chinese dish at home this bank holiday weekend.

"This became an instant hit for staff dinner in Viewmount House many years ago. I first tasted Hoisin Sauce years ago in a restaurant in South Beach Miami and I’ve loved it ever since. I always use it at home when making stir-frys, wontons, spring rolls etc." – Gary O'Hanlon

Yield: Serves: 4


  • 12-15 4” Chinese pancakes
  • 1 large duck breast
  • 10-15 roughly chopped pan roasted cashew nuts
  • 8 cherry peppers sliced
  • Half a red pepper diced
  • Half a green pepper diced
  • 1 small white onion chopped
  • Half a courgette diced
  • 200g/7oz beansprouts
  • 50g/2oz sliced bamboo shoots
  • 50g/2oz sliced water chestnuts
  • 150ml/5fl oz coconut milk
  • 7 tablespoon hoisin sauce
  • 12 sprigs of fresh coriander
  • 50g/2oz scallions  
  • 30ml/1fl oz olive oil


  1. Heat the olive oil in a heavy based wok or frying pan. Dice up the duck breast small and add to the oil. Continue frying the duck until it gets slightly crispy.
  2. Add the onion, peppers, cherry peppers. Cook until soft.
  3. Add the coconut milk and reduce by half then add the hoisin sauce and mix well with a wooden spoon.
  4. For the final 30 seconds add the beansprouts, bamboo, water chestnut, courgettes, cashew nuts and scallions
  5. Mix well.
  6. Spoon the pancake mix along the length of the pancake and roll it up. Serve sprinkled with the fresh coriander leaves.

TIP: Mixup some coconut milk and hoisin and serve as a dipping sauce or simply use some soy.