Taiwanese Guabao Mushroom Buns

Ingredients

• 6 steamed gua bao buns
• 12 oz oyster mushrooms, shredded
• 3 tbsp neutral oil
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 1 tbsp sugar
• 1 star anise and 1 cinnamon stick
• 4 garlic cloves, minced
• 1 tsp freshly grated ginger
• 1/2 cup roasted peanuts, ground
• 1/2 cup pickled mustard greens, chopped
• 1/2 cup cilantro leaves
• 1 cup water

Steps

1. Shred the oyster mushrooms by hand along their grain into strips. Torn edges catch the braising liquid far better than knife-cut slices.
2. Heat the oil in a wide pan over medium-high heat and add the mushrooms in a single layer. Leave them undisturbed for 4 minutes.
3. Stir and cook for 6 minutes more, until they are deeply browned and their liquid has cooked away entirely.
4. Getting them properly dry and browned first is what gives them the chew that stands in for braised pork belly.
5. Add the garlic and ginger for 30 seconds, then the soy sauces, rice wine, sugar, star anise, cinnamon, and water.
6. Simmer for 15 to 20 minutes, until the liquid has reduced to a dark, syrupy glaze that clings to the mushrooms.
7. Grind the roasted peanuts to a coarse powder with a pinch of sugar; this sweet peanut powder is a defining element of gua bao, not an optional garnish.
8. Steam the buns for 6 to 8 minutes until soft and puffed, then fill each with the mushrooms, pickled greens, peanut powder, and cilantro.

Allergen note: Contains gluten, peanuts, soy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.