Ingredients
- ½ tbsp neutral oil
- 220g portobello mushrooms sliced into strips
- 220g white button mushrooms sliced
- 220g chestnut mushrooms sliced
- 2 ribs celery sliced into thin 7cm strips
- 2 large garlic cloves finely minced
For the sauce:
- ½ tsp Chinese five spice powder
- 2 tbsp light soy sauce
- 1 tbsp hoisin sauce
- ½ tbsp honey
- ½ tbsp sriracha
- ½ tsp cornflour
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tbsp water
To Serve:
- Bao buns
- Coriander and spring onion
- Cucumber slices (optional)
- Vegan mayo & sriracha (optional)
- Crushed peanuts (optional)
Method
- Mix the sauce ingredients together and set aside. Add half of the oil to a wok or large pan on high and toss the celery in it for about 1 minute then set aside with a slotted spoon. Add the remaining oil and add the portobello, white button and chestnut mushrooms.
- Cook undisturbed for two minutes then toss – add a pinch of flaky salt and continue to cook until they are golden brown (another two minutes). Toss the celery back in alongside the sauce ingredients, sprinkle with an additional pinch of five spice and turn the heat down, allowing them to marinate and coat in the sauce.
- Steam the bao buns in a steamer or microwave.
- To serve, place a generous spoonful of the mushrooms into each bao bun alongside herbs, crushed peanuts, sliced cucumber and perhaps some mayo & sriracha and tuck in!