Taiwanese onion pancake

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Taiwanese onion pancake

Suitable for vegans
Category Main course
Serves 4
Preparation 10 mins
Cooking 15 mins

Rating: Rated 0 / 5 (0 ratings)

Usually this is made with a light, basic dough, but we've taken a shortcut and used ready-made paratha, which have a similar crispy and flaky texture.
GO VEGAN: Make sure you check the ingredients in your paratha. Some are made with ghee which is a type of clarified butter.


  • 1 tsp caster sugar
  • 200g radishes, thinly sliced
  • 1 tbsp light olive oil
  • 120g shiitake mushrooms, roughly chopped if large
  • 160g hoisin sauce
  • 1 bunch of spring onions, finely chopped
  • 4 tsp black and white sesame seeds
  • 2 tbsp rice wine vinegar
  • 4 frozen paratha (stocked in Sainsbury’s or Asian specialist shops)
  • 250g chestnut or white mushrooms, roughly chopped
  • 225g runner beans, roughly sliced
  • 100g baby spinach leaves or pak choi
  • 4 tsp sesame oil


Stage 1

Dissolve the sugar into the vinegar with 1 tablespoon of water in a small bowl. Add the radishes and set aside to soften.

Stage 2

One at a time, cook the parathas according to pack instructions, keeping them warm.

Stage 3

Meanwhile, heat the oil in a wok or wide frying pan over a medium heat. Cook the mushrooms for 3 minutes then add the runner beans. Cook for 1 minute before adding the hoisin sauce, bubble for 2 minutes, then take off the heat and stir through the spinach or pak choi to wilt.

Stage 4

Heat the sesame oil and fry the spring onions for a few minutes to soften. Divide the paratha between four plates, spread over the cooked spring onions, top with the hoisin mixture and radishes, then add the sesame seeds.


Taiwanese onion pancake


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland

Nutritional info

Nutritional values are per serving.

  • Calories: 522g
  • Fat: 22g
  • Saturated fat: 8g
  • Protein: 14g
  • Carbohydrates: 64g
  • Sugars: 26g
  • Fibre: 8g
  • Salt: 0.28g

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