Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. In a bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the cabbage and carrots and sesame dressing; season with salt and pepper. Stir to combine.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the shishito peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until charred and softened. Transfer to a bowl. Stir in the ponzu sauce. Cover with foil to keep warm. Wipe out the pan.

Air Fryer: Cook the shishito peppers at 390°F for 6 to 8 minutes.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully add the sautéed aromatics, sliced mushrooms, and sliced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, until lightly browned. Turn off the heat.

Just before serving, wrap the bao buns in a wet paper towel. Arrange on a plate in an even layer. Microwave in 30 second intervals, or until just softened and heated through. Carefully open the buns; spread the spicy mayo on both sides, then fill each with the cooked vegetables, sesame slaw, and cilantro (picking the leaves off the stems and tearing into pieces just before adding). Serve the finished buns with the finished shishito peppers on the side. Enjoy!