Maple-Soy Shiitake Bao filled with carrots, cucumber and cilantro

with Coconut & Mango Rice

  • 25 min
High in fiber
Vegetarian
Vegan
Spicy
From the depths of Korea, we present you the exquisite shiitake bao: steamed to perfection, garnished with fresh coriander and highlighted with an exciting blend of sauces.
Recipe 2052

Ingredients

4
Bread, Bao
1
Carrot(s)
165 ml
Coconut Milk
6 g
Coriander
1
Mango(es)
2 tsp
Maple Syrup (*)
1
Mini Cucumber(s)
1 tbsp
Olive Oil (not included)
1 tbsp
Rice Vinegar (*)
1 tsp
Sambal Oelek
120 g
Shiitake Mushrooms
1 tbsp
Soy Sauce (*)
1 tbsp
Water (not included)
1/2 cup(s)
Water for Rice (not included)
3/4 cup(s)
White Rice
Nutritional facts
Serving per portion
Amount / Serving
Calories
531 kcal
Total fat
14 g
Saturated Fat
5 g
Sodium
410 mg
Total Carbohydrate
96 g
Fiber
6 g
Sugar
34 g
Proteins
16 g

Instructions

Recipe 2052, Step 1
1

Make the rice

In a pot, bring the rice, water for rice, coconut milk and a pinch of salt to a boil over high heat. Cover, reduce the heat to low and cook for 12-14 min or until all of the liquid has been absorbed.

Recipe 2052, Step 2
2

Meanwhile, prepare the ingredients

Peel and julienne the carrots and cucumber (thinly sliced). Cube mango. Slice shiitakes.

Recipe 2052, Step 3
3

Cook the veggies

In a pan over medium high heat, fry the shiitakes about 2 minutes in oil. Add the sauce mix (maple syrup, soy sauce, rice vinegar)*, sambal oelek and stir well. Reduce heat, add carrots and water and cook for another 2 minutes.

Recipe 2052, Step 4
4

Mix the rice

Mix the mango cubes into the rice.

Recipe 2052, Step 5
5

Steam the buns

In a steamer, boil a little bit of water and steam the bao buns for 5 minutes.

Recipe 2052, Step 6
6

Garnish and serve

Stuff the bao buns with shiitake mixture and cucumbers. Garnish with coriander. Serve with coconut and mango rice.