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Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Sticky mushroom bao buns
PREP TIME: 10 mins
COOKING TIME: 15 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
Sticky sauce
50ml Rapeseed oil
75ml Rice wine vinegar
20g Street Food Chef Peanut Free Satay Style Seasoning
75ml Ponzu
150ml Water
5g Garlic pure
5g Onion powder
120g Essential Cuisine Korean style base
20ml Lime juice
Mushrooms mix
1kg Oyster mushrooms torn or sliced into strips (other mushrooms can be used)
50g Cornflour
Method...
1. Mix all sauce ingredients together in a pan and bring to the boil then simmer and reduce until a stick consistency.
2. Coat the Oyster mushrooms in cornflour and pan fry until crisp.
3. Combine the reduced sauce and oyster mushroom together.
4. Place inside bao buns.
5. Garnish with some freshly sliced spring onions, grated carrot chopped and coriander.
Chef tip: add some pickled red onion and chilli to garnish
