Sticky Pulled Oyster Mushroom Bao Buns Recipe
Delicious sticky pulled oyster mushroom bao buns with a flavorful marinade, steamed fluffy buns, and fresh crunchy vegetables. This vegan recipe combines umami-rich mushrooms cooked in a sticky hoisin-based sauce, served with spring onions, cucumber, pickled ginger, vegan mayo, coriander, and sesame seeds for a perfect balance of flavors and textures. Ready in just 20 minutes, this Asian-inspired dish is perfect for a quick and satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings (4 bao buns) 1x
- Category: Main Dish
- Method: Steaming and Frying
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
Marinade & Mushrooms
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp white 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
Bao Buns & Toppings
- 4 frozen bao buns
- 3 spring onions, thinly sliced
- 1/2 cucumber, sliced into thin strips
- Pink pickled ginger, to taste
- Vegan mayo, to drizzle
- Fresh coriander, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the marinade and mushrooms: In a small bowl, combine sesame oil, soy sauce, white vinegar, agave syrup, hoisin sauce, water, Chinese five-spice, garlic powder, onion powder, pepper, and cornflour. Stir well until evenly mixed. Add the sliced oyster mushrooms to the marinade and stir to coat them thoroughly. Set aside to marinate while you prepare the buns.
- Steam the bao buns: Place the frozen bao buns in a steamer and steam according to the package instructions, typically for about 12 minutes, until they are soft and fully heated through.
- Cook the mushrooms: Heat a frying pan over medium heat and add the marinated mushrooms along with all the marinade liquid. Cook for about 10 minutes, stirring occasionally, until most of the marinade has evaporated and the sauce thickens to a sticky consistency that coats the mushrooms nicely.
- Assemble the bao buns: Remove the steamed bao buns from the steamer and gently open each bun. Layer in the sliced spring onions and cucumber strips first, then spoon in the sticky cooked mushrooms. Top with a drizzle of vegan mayo, some pink pickled ginger, fresh coriander leaves, and a sprinkle of sesame seeds to finish.
Notes
- For extra flavor, you can add a splash of rice vinegar to the marinade.
- Ensure the mushrooms are sliced evenly to cook evenly and absorb the marinade well.
- If you don’t have a steamer, you can use a metal colander over a pot of boiling water, covered with a lid to steam the buns.
- These bao buns are great served immediately but can be reheated by steaming or microwaving wrapped in a damp paper towel.
- The recipe is vegan and can be customized with your favorite toppings like pickled carrots or sliced chili for heat.
Keywords: bao buns, oyster mushrooms, vegan bao, sticky mushroom bao, Asian vegan recipe, steamed buns, hoisin mushroom buns