Sticky Hoisin Mushroom Bao
Stemming from Chinese cuisine, the term bao refers to steamed bread buns that are light and airy in texture. In recent years, the term "bao" has become popular, especially the "Gua Bao" style, which is an open-faced bao resembling a taco. Packed full of flavour we've got two fillings to share with you for our bao today; sticky hoisin mushrooms and gochujang sweet potato - both bangin' they are mouth-wateringly tasty and the perfect weekend dinner.
Serves
Ingredients
For the Mushrooms
<item-todo-done>250g mixed mushrooms<item-todo-done><item-todo-done>10g ginger<item-todo-done><item-todo-done>2 tbsp hoisin sauce<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done>
To Garnish
<item-todo-done>5 cucumbers<item-todo-done><item-todo-done>1 small carrot<item-todo-done><item-todo-done>10g fresh coriander<item-todo-done><item-todo-done>6 - steamed bao buns<item-todo-done>
Before you start
large frying pan |
Prep the veg
- Chop any large mushrooms into smaller pieces
- Peel and mince the ginger
- Slice the cucumber and carrot into matchsticks
- Pick the coriander leaves
Cook the mushrooms
- Heat a large pan over a medium-high heat with the olive oil
- Add the mushrooms, cooking until caramelised
- Add the ginger, hoisin sauce and soy sauce to the pan, bring to a simmer, mixing to coat the mushrooms and reduce until sticky
Assemble the buns
- Warm the buns according to packet instructions
- Fill each one with the mushroom mix and top with the cucumber, carrot and coriander leaves