Sticky Pulled Oyster Mushroom Bao.
We’ve loads of great independent shops in our local area in Bristol, and recently it just got even better with a small pan-Asian supermarket opening up. There are now loads more specialist ingredients right on our doorstep for us to experiment with and learn all about. Today’s pulled mushroom bao recipe is a direct result of this, because now we can get frozen bao buns and delicious oyster mushrooms just down the road!
Forget about fake meat, these oyster mushrooms are incredible!
We’ve tried out a couple of different bao bun fillings; vegan duck with hoisin was another favourite of mine. Instead of bringing you the duck recipe, we decided to create our mushroom recipe because not everyone wants to eat meat alternatives. These oyster mushrooms are so cool! Not only do they taste amazing, but once they’re cooked, they also have an amazing meaty texture. The fluffy bao buns go so well with the mushrooms and all the crunchy veg. The marinade that we created uses agave and hoisin sauce mixed with Chinese five-spice, among other ingredients, so it has that delicious spiced sticky sweetness to it. Imagine a pimped up hoisin sauce with extra levels of deliciousness.
Our take on a bao bun recipe.
It’s important to mention that we are in no way an authentic resource for Chinese cooking. We love to experiment with flavours and create our own style of dishes, with influences from all over the world. We love our bao bun fillings, but if you’re looking for someone who has lived and knows much more about authentic Chinese cooking, then why not take a look at Ken Hom (a huge influence of ours).
This sticky pulled oyster mushroom bao recipe is:
- sweet, stick & fluffy
- super filling
- packed with flavour
- quick & easy
- fully vegan
If you liked this, then why not try:
- Sushi Bowl with Crispy Vegan Duck – Quick & Easy
- Vegan Thai Inspired Noodle Salad
- Vegan Gochujang Tofu Noodle Bowl
Sticky Pulled Oyster Mushroom Bao Buns
For the oyster mushrooms
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp white wine vinegar
- 1 tbsp agave syrup
- 1 tbsp hoisin sauce
- 2 tbsp water
- 1 tsp Chinese 5 spice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 1 tsp cornflour
- 200 g oyster mushrooms sliced into strips
For the bao buns
- 4 frozen bao buns
- 3 spring onions thinly sliced
- 1/2 cucumber sliced into thin strips
- pink pickled ginger
- vegan mayo
- sesame seeds
- Add all the ingredients for the marinade to a small bowl: sesame oil, soy sauce, white wine vinegar, agave syrup, hoisin sauce, water, Chinese five-spice, garlic powder, onion powder, pepper and cornflower). Stir to combine, then add in the mushrooms and stir to cover. Leave to one side.
- Steam your bao buns for 12 minutes, according to your packet instructions.
- Heat a frying pan over a medium heat, then add the mushrooms with all the marinade. Cook for 10 minutes until most of the marinade has evaporated and the sauce has gone nice and sticky.
- Remove the bao from the steamer, then build your bao. Add in the sliced spring onion and cucumber first. Then spoon in the mushrooms, and top with a drizzle of vegan mayo, some pink pickled ginger, fresh coriander and sesame seeds.