The Dinner Planner

 

Hoisin Mushroom Bao Buns with Pickled Radish and Sriracha Mayo

No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Equipment

  • Chopping Board
  • knife
  • garlic press
  • mandoline
  • glass jar with lid - for pickled radish
  • small saucepan
  • frypan
  • steamer basket

Ingredients
 

  • 8 bao buns
  • 4 portobello mushrooms - sliced
  • 2 garlic clove/s - crushed
  • 4 tbsp hoisin sauce
  • ½ tsp chinese five spice
  • 1 carrot - cut in 10cm lengths and julienned with a mandoline
  • 1 cucumber - cut into 10 cm lengths and julienned with a mandoline on a thicker setting
  • ½ cup coriander - leaves roughly chopped
  • 1 red chilli - optional, sliced
  • 2 tbsp sesame seeds

Pickled Radish

  • 4-5 radishes - sliced finely with a mandoline
  • ¼ cup white wine vinegar
  • ¼ cup water
  • 1 tbs sugar - or honey or maple syrup
  • 1 tsp salt
  • ½ tsp chilli flakes

Sriracha Mayo

  • ¼ cup mayonnaise
  • 1 tsp sriracha

Instructions
 

Pickled Radish

  • Pop the vinegar, water, salt, sugar and chilli flakes in a small saucepan. Bring to the boil on the stove and cook for 2 minutes.
  • Cut the ends of the radishes and finely slice. Place in the glass jar. Pour the pickling mixture over the radishes and set aside.

Hoisin Mushroom Bao Buns

  • Place the bao buns in a steamer and cook for 8-10 minutes
  • Heat a frypan over medium high on the stove. Add the mushrooms and garlic and cook for 2 minutes. Add hoisin sauce and chinese five spice. Stir to combing and cook for a further 5 minutes.
  • Meanwhile, julienne the carrots and cucumber, chop the coriander and chilli. Stir the sriracha into the mayo and set aside.

To Serve

  • Divide the mushrooms among the bao buns. Top with carrot, cucumber, pickled radish and coriander. Add some sriracha mayo, sesame seeds and extra chilli (optional).

Tips and Variations

VEGETARIAN 
GLUTEN FREE - Unfortunately we have not been able to source GF bao buns. The best alternative we've found is to use a gf hamburger bun, cut in half and warmed through. Fold it in half like a bao bun.
* The pickled radishes will keep in the fridge for up to a week in a sealed glass container. 

Nutrition

Calories: 474kcal | Carbohydrates: 70g | Protein: 16g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 1004mg | Potassium: 580mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2941IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 2mg

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?