Oyster Mushroom Bao

Makes 4 bao

Total time: 65 minutes

Ingredients

• 1 cup water

• 1 cup + 1 tsp rice vinegar

• 1 Tbsp sugar

• 1 Tbsp salt

• 1/3 cup julienned carrots

• 1 cup sliced cucumbers

• 4 radishes, sliced

• 4 bao buns, steamed

• 1 lb. oyster mushrooms

• 2 Tbsp sesame oil

• 2 Tbsp soy sauce

• 1 Tbsp sriracha

• 4 Tbsp hoisin sauce

• 1 tsp cornstarch dissolved in water

• Sesame seeds for garnish

Directions

1. Bring the water, 1 cup of vinegar, sugar, and salt to a boil in a small saucepan.

2. Remove the vinegar mixture from heat and pour on top of sliced cucumbers, julienned carrots, and sliced radishes to begin the pickling process.

3. Trim and separate the mushrooms into bite-sized pieces.

4. Mix together the soy sauce, 1 tsp of rice vinegar, sriracha, hoisin, and water/cornstarch slurry in a small bowl.

5. Heat 2 Tbsp of sesame oil in a skillet over med heat. Add the mushrooms to the sesame oil and sauté for 3 minutes.

6. Next, add the sauce mixture. Toss and cook for 1-2 minutes.

7. Heat up your bao buns in a steamer. If you don’t have one, you can also wrap them in a damp paper towel and microwave for 30 seconds.

8. Fill the warmed bao buns with pickled vegetables and the oyster mushrooms. Top with sesame seeds.

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