- 360 Grams Mushrooms
- 1 Lebanese Cucumber
- 2 Tablespoons Peanuts
- 2 Tablespoons Rice Vinegar
- 2 3 Gram Pack Sugar
- 1 6-Pack Steamed Buns
- 1 Teaspoons Chinese Five-Spice & White Pepper
- 3 Teaspoons Honey
- 7 Teaspoons Soy Sauce
- 2 Tablespoons Hoisin
- 1 Tablespoons Bean Sauce
Preheat oven to 220°C. Wash the fresh produce. Pat mushrooms clean with a damp paper towel and cut into ½ cm slices. Thinly slice cucumber. Roughly chop peanuts.
In a medium bowl, toss cucumber with half of rice vinegar, 1 pack of sugar, and a pinch of salt. Set aside to marinate at room temperature. Meanwhile, splash steamed buns with a little water, wrap in foil and heat until soft and pliable, about 5 minutes. Remove from heat and set aside.
Make Char Siu Sauce:
In a large bowl, whisk together remaining rice vinegar, remaining sugar, Chinese 5 spice & white pepper, 1½ tablespoons soy sauce, half of hoisin sauce, bean sauce, and honey.
Add mushrooms to the same bowl and stir to coat. Set aside to marinate at room temperature for about 10 minutes. Meanwhile, in a small bowl, combine remaining soy sauce and remaining hoisin sauce and set aside.
On a lined baking tray, arrange mushrooms in a single layer. Roast until mushrooms are tender and sauce has caramelized, about 12 minutes.
You Plate It:
Drain cucumber and divide evenly between plates. Top with peanuts. Spread hoisin-soy sauce mixture onto buns. Divide mushrooms evenly between buns and divide between plates to serve. Enjoy!