Mushroom Bao Bun
Shiitake and oyster mushrooms have played a prominent role in Asian cuisines for centuries, especially in Japan and China. The soy-glazed, garlic-infused mushroom mixture harmoniously fits into the modern street food scene, particularly when served in steamed bao buns. The soft, moist texture of the bao bun perfectly complements the rich, umami flavors of the stir-fried mushrooms. The crunch of fresh vegetables and the subtle nutty character of sesame seeds complete the experience. As the mushrooms sizzle in sesame oil, and the soy sauce caramelizes in the pan, the whole kitchen fills with fragrance. This dish is an ideal choice for a meat-free lunch or a quick yet special dinner. Try it with different types of mushrooms or add a little spicy oil if you crave more assertive flavors!
Ingredients for this recipe
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Preparation Steps
1
Clean and thinly slice the shiitake and oyster mushrooms. Mince the garlic. Shred or julienne the carrot, and tear the lettuce into smaller pieces.
2
Heat sesame oil in a skillet over medium-high heat. Add the garlic and cook for 30 seconds, then add the mushrooms. Stir-fry over high heat for 4-5 minutes, or until lightly caramelized.
3
Pour in the soy sauce and toss to coat the mushrooms. Cook for another minute. Tip: for a deeper flavor, add a splash of balsamic vinegar or rice vinegar.
4
Steam the bao buns in a bamboo steamer or over a metal strainer with a lid for 6-8 minutes. Avoid lifting the lid to prevent steam from escaping, ensuring the buns remain soft.
5
Open the steamed bao buns and place a small amount of lettuce on the bottom, followed by the freshly shredded carrot. This provides freshness and a crunchy texture.
6
Place the soy-glazed stir-fried mushroom mixture on top of the vegetables. Sprinkle with black sesame seeds and garnish with microgreens.
7
Serve immediately, fresh and warm. The soft bao, juicy mushrooms, and fresh vegetables create a perfect balance.
