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Sticky Vietnamese baos

Name: Sticky Vietnamese baos
Cook time: 30 min
Yield: 1
Cuisine: South East Asia

with soy-glazed mushrooms and pickled carrot

Ready in around 30 mins

RECIPE FACT:

Chester county in Pennsylvania, U.S., produces roughly 500 million pounds of mushrooms annually and is often referred to as the "Mushroom Capital of the World".

Nutritional Info:

Energy: 2,816kJ (673kcal)
Protein: 16g
Carbohydate: 83g
Sugars: 24g
Fat, total:29g
Saturated:4g
Sodium:1,023mg
Contains:Eggs, Gluten, Milk, Peanuts, Sesame, Soy, Sulphites, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Using half the carrot, peel and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel then add to a small bowl. Pour over the lime pickle, season with salt, toss to combine and leave to pickle. Finely slice the portobello mushrooms and set aside. Finely chop the coriander, including the stalks then add half to a bowl with the Asian coleslaw. Just before serving, add half the sriracha mayo, season with salt and toss to combine.
2. TO COOK THE SOY-GLAZED MUSHROOMS:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and cook for 2-3 mins, stirring occasionally. Add the sticky soy glaze and a knob of butter and cook for 4-5 mins or until soft and sticky, stirring occasionally.
3. TO COOK THE BAO BUNS:
Stove top steamer (preferred): Quarter fill a pot with water that holds a steamer or a metal colander that can be covered with a lid then bring up to the boil over a medium-high heat. Line the steamer or colander with baking paper and arrange the baos on the paper. Once the water is boiling, place the steamer or colander over the water, cover and steam for 4-5 mins. Remove from the heat and keep covered until ready to use. Microwave option: Wrap the bao buns in a paper towel and place in the microwave. Cook for 30-60 secs on high (750w).
TO SERVE:
Carefully remove the baos with tongs and open gently. Add a spoonful of slaw followed by the sticky soy-glazed mushrooms and pickled carrot. Dollop with remaining sriracha mayo then sprinkle over roasted peanuts and remaining coriander. Serve any remaining vegetables on the side with a drizzle of lime pickle.