🦆 Vegan Crispy "Duck" Pancakes

1. Pre-heat your oven to 200%C (392F / gas mark 6).
2. Prepare the oyster mushrooms(200 g) by trimming off the tough base where the mushrooms join together. Separate the mushrooms, then tear them lengthways into thin, irregular strips with your hands.
3. Add the oyster mushrooms to a bowl along with the neutral oil(2 tsp), sesame oil(0.5 tsp), light soy sauce(1 tsp), Chinese five spice(1 tsp), and brown sugar(0.5 tsp). Toss until evenly coated.
4. Sprinkle over the cornflour(1 tbsp) and toss again until the mushrooms are lightly and evenly coated.
5. Spread the mushrooms in a single layer over a baking tray, leaving plenty of space between them so they roast rather than steam.
6. Place in the centre of the oven and roast for 20-25 minutes, turning once halfway through, or until deeply browned and crispy around the edges. If the mushrooms aren't crisp enough after 25 minutes, continue roasting for up to 5 minutes more.
7. Serve the crispy oyster mushrooms with the Chinese steamed pancakes(8)