eCook Meal
Marvellous Mushroom Bao Buns
with pickled veg, coriander & hoisin sauce
Bouncy steamed bao buns, brimming with popping soy and hoisin sauce infused mushrooms, and pickled veg. Sprinkled with spring onion, fresh coriander, and peanuts. Looks gourmet, tastes gourmet, and right in your own kitchen!
Serving guide
Choose your portion size.
IN A PICKLE
In a bowl, place the Cucumber half-moons, julienne carrot, pickling liquid, and 15ml of water. Toss until the veg is fully coated and set aside to pickle.
LET'S GET TOASTY
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting regularly. Remove from the pan on completion and set aside. Loosen the Kewpie mayo with water in 5ml increments until drizzling consistency.
HOISIN MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Add the spring onion whites and fry for 1-2 minutes until soft. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow to caramelise for 2-3 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside.
BOUNCY BAOS
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the Cucumber and carrot – lose it or reuse it!
BAO DELIGHTFUL!
Fill each bao bun with the pickled Carrot and Cucumber, and the hoisin-soy mushrooms. Sprinkle over the pickled ginger, the toasted peanuts, spring onion greens, and the remaining chopped coriander. Drizzle over the Kewpie mayo and serve with any remaining carrot and cucumber. Tuck in!
IN A PICKLE
In a bowl, place the Cucumber half-moons, julienne carrot, pickling liquid, and 30ml of water. Toss until the veg is fully coated and set aside to pickle.
LET'S GET TOASTY
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting regularly. Remove from the pan on completion and set aside. Loosen the kewpie mayo with water in 5ml increments until drizzling consistency.
HOISIN MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Add the spring onion whites and fry for 1-2 minutes until soft. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow to caramelise for 2-3 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside.
BOUNCY BAO
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the Cucumber and carrot – lose it or reuse it!
BAO DELIGHTFUL!
Fill each bao bun with the pickled Carrot and Cucumber and the hoisin-soy mushrooms. Sprinkle over the pickled ginger, the toasted peanuts, spring onion greens, and the remaining chopped coriander. Drizzle over the kewpie mayo and serve with any remaining carrot and cucumber. Tuck in!
IN A PICKLE
In a bowl, place the Cucumber half-moons, julienne carrot, pickling liquid, and 45ml of water. Toss until the veg is fully coated and set aside to pickle.
LET'S GET TOASTY
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting regularly. Remove from the pan on completion and set aside. Loosen the kewpie mayo with water in 5ml increments until drizzling consistency.
HOISIN MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Add the spring onion whites and fry for 2-3 minutes until soft. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow to caramelise for 3-5 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside.
BOUNCY BAO
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the Cucumber and carrot – lose it or reuse it!
BAO DELIGHTFUL!
Fill each bao bun with the pickled Carrot and Cucumber and the hoisin-soy mushrooms. Sprinkle over the pickled ginger, the toasted peanuts, spring onion greens, and the remaining chopped coriander. Drizzle over the kewpie mayo and serve with any remaining carrot and cucumber. Tuck in!
IN A PICKLE
In a bowl, place the Cucumber half-moons, julienne carrot, pickling liquid, and 60ml of water. Toss until the veg is fully coated and set aside to pickle.
LET'S GET TOASTY
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting regularly. Remove from the pan on completion and set aside. Loosen the kewpie mayo with water in 5ml increments until drizzling consistency.
HOISIN MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Add the spring onion whites and fry for 2-3 minutes until soft. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow to caramelise for 3-5 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside.
BOUNCY BAO
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the Cucumber and carrot – lose it or reuse it!
BAO DELIGHTFUL!
Fill each bao bun with the pickled Carrot and Cucumber and the hoisin-soy mushrooms. Sprinkle over the pickled ginger, the toasted peanuts, spring onion greens, and the remaining chopped coriander. Drizzle over the kewpie mayo and serve with any remaining carrot and cucumber. Tuck in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R229.94
for 4 servings · R57.48 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Bao Buns needs 12Asian Style Chicken & Kimchi Bao Bun R51.99 · whole pack (size can't be divided)R51.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
-
Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
-
Hoisin Sauce needs 170 mlAsian Hoisin Sauce 150 ml 150 ml at R51.99 · 1.13× packR58.92
Not in the Woolies basket — source these elsewhere:
- Pickled Ginger
- Pickling Liquid
- Low Sodium Soy Sauce
- Kewpie Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Marvellous Mushroom Bao Buns?
The preparation time for Marvellous Mushroom Bao Buns with pickled veg, coriander & hoisin sauce is between 15 and 30 minutes.
What is the total time required to make Marvellous Mushroom Bao Buns with pickled veg, coriander & hoisin sauce?
The total time required to make Marvellous Mushroom Bao Buns with pickled veg, coriander & hoisin sauce is between 30 and 60 minutes.
How many servings does Marvellous Mushroom Bao Buns provide?
4 servings
What are the main ingredients in Marvellous Mushroom Bao Buns?
Bao Buns, Button Mushrooms, Carrot, Cucumber, Fresh Coriander, Hoisin Sauce, Kewpie Mayo, Low-Sodium Soy Sauce, Peanuts, Pickled Ginger, Pickling Liquid, Spring Onion
What is the nutritional information of Marvellous Mushroom Bao Buns?
Calories: 1057, Carbs: 146 grams, Fat: grams, Protein: 27.4 grams, Sugar: 34.1 grams, Salt: 2365 grams
How do I prepare Marvellous Mushroom Bao Buns?
LET'S GET TOASTY: Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting regularly. Remove from the pan on completion and set aside. Loosen the kewpie mayo with water in 5ml increments until drizzling consistency. BAO DELIGHTFUL!: Fill each bao bun with the pickled carrot and cucumber and the hoisin-soy mushrooms. Sprinkle over the pickled ginger, the toasted peanuts, spring onion greens, and the remaining chopped coriander. Drizzle over the kewpie mayo and serve with any remaining carrot and cucumber. Tuck in! BOUNCY BAO: Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber and carrot – lose it or reuse it! HOISIN MUSHROOMS: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Add the spring onion whites and fry for 1-2 minutes until soft. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow to caramelise for 2-3 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside. IN A PICKLE: In a bowl, place the cucumber half-moons, julienne carrot, pickling liquid, and 30ml of water. Toss until the veg is fully coated and set aside to pickle.
What should be prepared from my kitchen to make Marvellous Mushroom Bao Buns?
Bao Buns, Button Mushrooms, Carrot, Cucumber, Fresh Coriander, Hoisin Sauce, Kewpie Mayo, Low-Sodium Soy Sauce, Peanuts, Pickled Ginger, Pickling Liquid, Spring Onion
How many calories does Marvellous Mushroom Bao Buns have?
1057 calories
How much fat content does Marvellous Mushroom Bao Buns have?
grams