Name: Hoisin Mushroom Bao Buns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 400 g portobello mushrooms, sliced 3 mm thick; 1 tbsp sesame oil; 4 garlic cloves, minced; 1 tsp minced ginger; 1 long red chilli, sliced; 3 green shallots, sliced; 1 tbsp soy sauce; 1 tbsp hoisin sauce; 8 bao buns; 45 ml rice wine vinegar; 3 tbsp sugar; 3 tbsp water; 2 tsp salt; 1 carrot, cut into matchsticks; 1 telegraph cucumber, cut into matchsticks; 3 tbsp coriander leaves; 8 baby cos leaves; 3 tbsp chopped peanuts (optional); 2 tbsp fried shallots (optional)

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 minsCategoryMain Meals

2 tbsp vegetable oil

400 g portobello mushrooms, sliced 3 mm thick

1 tbsp sesame oil

4 garlic cloves, minced

1 tsp minced ginger

1 long red chilli, sliced

3 green shallots, sliced

1 tbsp soy sauce

1 tbsp hoisin sauce

8 bao buns

For the salad

45 ml rice wine vinegar

3 tbsp sugar

3 tbsp water

2 tsp salt

1 carrot, cut into matchsticks

1 telegraph cucumber, cut into matchsticks

3 tbsp coriander leaves

8 baby cos leaves

3 tbsp chopped peanuts (optional)

2 tbsp fried shallots (optional)

For the salad, place vinegar, sugar, and water in a small saucepan and bring to the boil. Remove from the heat, stir in the salt, and add the carrots. Set aside to pickle.

Heat a large frying pan over high heat, add the vegetable oil, then cook the mushrooms until golden and tender, about 4 minutes. Stir in sesame oil, garlic, ginger, chilli, and green shallots and cook for 2 minutes until fragrant. Deglaze with soy sauce, then remove from the heat and stir through hoisin to coat. Keep warm.

Steam the bao buns according to packet instructions.

Add cucumber and coriander to the pickled carrots and toss to dress the salad.

To assemble, open each bao bun and layer with a baby cos leaf, place 2 spoons of hoisin mushrooms, and top with some of the salad. Finish with chopped peanuts and fried shallots. Serve immediately.

Ingredients