Crispy shiitake bao buns recipe
Created by The Tesco Recipes team
Shiitake mushrooms are the star of these bao buns, lending a meaty and buttery texture to this Chinese-inspired creation. Packed with sweet, spicy and umami flavours, this dish makes a super side to a weekend fakeaway or a tasty 'treat' lunch.
See method- Serves 6
- Take 20 mins
- 189 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 x 125g packs shiitake mushrooms, torn in half
- 1 tbsp groundnut or vegetable oil
- 1 garlic clove, grated
- 2cm piece fresh ginger, peeled and grated
- ¼ tsp Chinese five spice
- 1 tbsp reduced-salt soy sauce
- 1 carrot, peeled and sliced into matchsticks
- 5cm piece cucumber, deseeded and sliced into matchsticks
- 1 red chilli, deseeded and finely sliced
- 1 tbsp rice wine vinegar
- 6 bao buns
- 3 tbsp sriracha
- 3 tbsp crispy onions
- 10g fresh coriander, leaves picked
- 1 lime, sliced into wedges
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Shop ingredientsEach serving contains
- Energy
- 790kJ 189.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 20.4gProtein 3.0gFibre 2.0g
Method
- Heat a frying pan over a high heat and dry-fry the shiitake mushrooms for 5 mins or until toasted – you may need to work in batches.
- Reduce the heat to medium and add the oil, garlic, ginger, five spice and soy sauce. Fry for 4 mins, stirring occasionally, or until the mushrooms are golden and sticky.
- Toss together the sliced carrot, cucumber, chilli, rice vinegar and a pinch of salt.
- Warm the bao buns to pack instructions. Squeeze a little sriracha into each, then pile in the crispy shiitake followed by the shredded carrot, cucumber and chilli. Top with the crispy onions, coriander leaves and another drizzle of sriracha, and serve with the lime wedges for squeezing over.
- Tip: As well as being high in vitamin A, this recipe is also a source of vitamin E.
- See more Chinese recipes
