Ken Hom served up tasty mu shu vegetables with Chinese pancakes and hoisin sauce on Saturday Kitchen.

The ingredients are: 1½ tbsp groundnut or vegetable oil, 3 tbsp spring onions, finely chopped, 2 tbsp banana shallots, finely chopped, 50g red pepper, diced, 50g carrot, diced, 100g courgette, diced, 50g green peas, thawed if frozen, 1 tbsp Shaoxing rice wine or dry sherry, 1½ tbsp light soy sauce, 1 tsp salt, ½ tsp freshly ground black pepper and 2 tsp sesame oil.

To serve: Chinese pancakes and hoisin sauce, for dipping.

See recipes by Ken in his book titled: Complete Chinese Cookbook available from Amazon now.