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Dairy Free

Glazed King Oyster Mushroom Bao Buns

with Hoisin-Sesame Mayo & Bok Choy Slaw

Cooking time

35 minutes

Servings

2/4

Calories

980 /serving

Bao buns, those pillowy taco-shaped buns filled with all sorts of dreamy toppings, are a Chinese street food that has taken the international culinary scene by storm in the last few years. Tonight you’ll be prepping these beauties in the comfort of your own home! Fill the steamed buns with glazed king oyster mushrooms, a spoonful of hoisin-sesame mayo for a hint of nuttiness, and a bok choy slaw for your requisite crunch and brightness. Sprinkle them with scallions and fresh cilantro and you have yet another excuse never do takeout for dinner again.

We will send you:

  • 170g Baby bok choy
  • 1 Bunch of cilantro
  • 2 Scallions
  • 150g King oyster mushrooms
  • 30ml Rice vinegar
  • 15ml Sesame oil
  • 45ml Hoisin sauce
  • 60ml Mayonnaise
  • 6 Bao buns
  • 13g Mild Korean spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Egg, Gluten, Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Large pan
Oil
Parchment paper
Steam basket (or colander)
Total Fat
51 g
Saturated Fat
6 g
Sodium
2610 mg
Total Carbs
117 g
Sugars
25 g
Protein
18 g
Fibres
19 g
Preparation
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Steam the bao buns
Fill a medium pot with a few inches of water. Line a steam basket (or colander) with parchment paper. Place the steam basket in the pot, making sure the water does not touch the basket. Bring the water to a simmer on medium-high. Working in batches, place the bao buns in the steam basket. Cover and let the buns steam, 10 to 12 minutes, until light and fluffy. Carefully remove the steam basket from the heat and set aside in a warm spot.
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Mise en place
While the bao buns steam, quarter the mushrooms lengthwise. Thinly slice the bok choy crosswise into strips, discarding the root end. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
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Cook & glaze the mushrooms
In a large pan, heat a drizzle of oil on medium-high. Add the mushrooms to the pan and cook, 2 to 3 minutes per side, until beginning to brown and soften; season with ⅓ of the spice blend. Add ⅔ of the hoisin sauce and ½ the vinegar. Cook, spooning the sauce over the mushrooms, 1 to 2 minutes, until the sauce has thickened and the mushrooms are glazed.
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Make the hoisin-sesame mayonnaise
While the mushrooms cook, in a small bowl, combine the mayonnaise, remaining hoisin, up to ½ the white bottoms of the scallions (to taste) and ½ the sesame oil; season with ½ the remaining spice blend to taste.
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Make the bok choy slaw
In a large bowl, combine the remaining vinegar and sesame oil, as many of the remaining white bottoms of the scallions as you’d like and a drizzle of oil; season with S&P to taste. Add the bok choy and ½ the cilantro (pick the leaves off the stems before adding). Using your hands, massage the bok choy until beginning to soften; season with the remaining spice blend to taste.
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Assemble & serve
Divide the finished steamed bao buns between your plates. Fill the bao with a spoonful of the hoisin-sesame mayonnaise, glazed mushrooms, a spoonful of the bok choy slaw and the remaining cilantro. Garnish with as many green tops of the scallions as you’d like. Serve the remaining bok choy slaw on the side. Bon appétit!