Description
Hoisin Mushroom Gua Baos are a vegan twist on traditional Taiwanese street food. Soft steamed bao buns are filled with tender mushrooms glazed in hoisin sauce, topped with fresh garnishes like pickled vegetables and herbs for a flavorful bite.
Ingredients
Steamed bao buns (store-bought or homemade)
200 g mushrooms (shiitake, cremini, or your preferred variety), sliced
2 tablespoons hoisin sauce
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon soy sauce or tamari (for gluten-free)
1 tablespoon rice vinegar
Fresh cilantro, sliced cucumber, and pickled carrots for garnish
Instructions
- Sauté the mushrooms: In a pan, heat a little oil over medium heat. Add the sliced mushrooms, garlic, and ginger. Sauté for 5-7 minutes, until the mushrooms are tender and have released their moisture.
- Add the sauce: Stir in the hoisin sauce, soy sauce, and rice vinegar. Cook for another 2-3 minutes until the sauce coats the mushrooms evenly and the flavors are well combined. Remove from heat and set aside.
- Steam the bao buns: While the mushrooms cook, steam the bao buns until soft and warm. You can use a bamboo steamer or a regular steamer for this.
- Assemble the gua baos: Once the buns are steamed, carefully open them and spoon a generous amount of the mushroom mixture inside each bun.
- Garnish and serve: Top with fresh cilantro, cucumber slices, and pickled carrots for a burst of freshness. Serve immediately for a delicious, flavorful bite.
Notes
You can use any type of mild, sweet mushroom for this recipe, including shiitake, cremini, or button mushrooms.
Store-bought bao buns are a time-saver, but homemade buns will add an extra layer of authenticity.
For a gluten-free version, use tamari instead of soy sauce and ensure that the bao buns are gluten-free.
For more flavor, you can lightly toast the steamed bao buns or brush them with sesame oil before steaming.
Feel free to add more vegetables like bell peppers, carrots, or bok choy to the mushroom filling for added texture and flavor.
If you want extra spice, add red pepper flakes, sliced chili peppers, or chili oil to the filling.
If pickled carrots aren’t your thing, try replacing them with other pickled vegetables such as radishes or cucumbers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Sautéing, Steaming
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 serving (2 baos)
- Calories: 250
- Sugar: 7g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
