Pulled Mushroom with Chinese Steam Bao

Ingredients

• 1 large red onion, thinly sliced
• 60g Obento Rice Wine Vinegar
• 2 tsp sugar
• 1 tsp salt
• 2 small brown onions, chopped
• 1 fresh red chili, deseeded and cut into pieces
• 20g ginger, thinly sliced
• 3 garlic cloves, minced
• 50g cooking oil
• 300g fresh king oyster mushrooms, roughly chopped
• 3 tbps Lee Kum Kee Hoisin Sauce
• 1 tsp soy sauce
• 30g water
• 6 pieces store bought Chinese Steam Bao, steam according to instruction and keep warm until ready to be served
• 1 carrot, julienned
• 1 cucumber, julienned
• Cilantro, to garnish
• Sesame seed, to spinkle

Method

1. PICKLED ONIONS:
2. Add thinly sliced onion, Obento Rice Wine Vinegar, 2 tsp sugar and 1 tsp salt together in a bowl. Mix well and set aside
3. PULLED MUSHROOM:
4. Heat up cooking oil in a pan and add brown onion, fresh chili, ginger and garlic to saute until fragrant.
5. Add mushroom and saute for another 5 mins.
6. Add Lee Kum Kee Hoisin Sauce, soy sauce and water to saute for 3 mins until mushroom softened
7. Served warm with steamed Chinese bao, carrot, cucumber and picked onion. Garnish with cilantro and sprinkle with sesame seeds.

Product used in recipe

• Obento - Rice Wine Vinegar
• Lee Kum Kee - Hoi Sin Sauce