Pressed Maitake Buns with Gochujang-Hoisin Glaze

• Vegetarian

• Produce

  • 1 Carrot
  • 1 handful Cilantro, fresh
  • 2 Maitake mushrooms, large
  • 2 Persian cucumbers
  • 1 Scallions

• Condiments

  • 2 tbsp Hoisin sauce

• Baking & Spices

  • 4 tbsp Brown sugar
  • 1/4 tsp Chinese 5 spice, powder
  • 4 tbsp Gochujang
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 3/4 cup Rice vinegar

• Bread & Baked Goods

  • 14 Lotus seed buns

• Liquids

  • 1 cup Water

Found on olivesfordinner.com

Description

Directions

• Add the cucumber and carrots to a bowl. Combine the water, rice vinegar, salt and sugar together, then pour over the vegetables. Allow to sit for about 30 minutes, then drain and set aside.
• Combine all of the sauce ingredients in a small saucepan over low heat. Allow to heat and slightly thicken for about 10 minutes, stirring often to avoid burning.
• Check out the recipe and method over at Wicked Healthy (see links above in the first paragraph of this post). I seasoned with the Chinese 5-spice powder+white pepper prior to pressing and finished with the gochujang-hoisin sauce.
• Steam the lotus seed buns according to the package instructions. Assemble the buns by dragging the pressed maitake through the sauce, and adding some of the pickled vegetables on top, and finishing with a sprig of cilantro and scallions, as desired. Serve immediately.