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Sweet Potato & Mushroom Bao
with Hoisin Mayo & Cabbage Slaw
40 MIN
2 Servings
From the Test Kitchen
These vegetarian bao—pillowy, delicately sweet Chinese steam buns—pair a tender duo of roasted sweet potato and glazed mushrooms with crisp radishes. On the side, an umami-rich slaw (seasoned with furikake) perfectly complements the bao.
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NutritionPER SERVING
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Calories750 Cals (est.)
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instructions
1
Prepare the ingredients & marinate the radishes:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Cut the sweet potato into 1/4-inch-thick rounds. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Peel and finely chop the ginger. Thinly slice the mushrooms. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper to taste.
2
Roast the sweet poato:
Place the sliced sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Make the slaw:
While the sweet potato roasts, in a medium bowl, combine the sliced cabbage, grated carrots, sugar, sesame oil, furikake, half the chopped ginger, half the vinegar, and a drizzle of olive oil. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Cook & glaze the mushrooms:
While the slaw marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add half the hoisin sauce and the remaining vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the mushrooms are glazed. Turn off the heat and season with salt and pepper to taste.
5
Steam the buns:
While the mushrooms cook, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes per batch, or until softened and puffy. Carefully transfer to a work surface.
6
Make the hoisin mayonnaise & serve your dish:
In a bowl, combine the mayonnaise and remaining hoisin sauce. Season with salt and pepper to taste. Gently open the steamed buns. Fill with the hoisin mayonnaise, roasted sweet potato, glazed mushrooms, and seasoned radishes. Serve the finished buns with the slaw on the side. Enjoy!
1
Prepare the ingredients & marinate the radishes:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Cut the sweet potato into 1/4-inch-thick rounds. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Peel and finely chop the ginger. Thinly slice the mushrooms. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper to taste.
2
Roast the sweet poato:
Place the sliced sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Make the slaw:
While the sweet potato roasts, in a medium bowl, combine the sliced cabbage, grated carrots, sugar, sesame oil, furikake, half the chopped ginger, half the vinegar, and a drizzle of olive oil. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Cook & glaze the mushrooms:
While the slaw marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add half the hoisin sauce and the remaining vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the mushrooms are glazed. Turn off the heat and season with salt and pepper to taste.
5
Steam the buns:
While the mushrooms cook, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes per batch, or until softened and puffy. Carefully transfer to a work surface.
6
Make the hoisin mayonnaise & serve your dish:
In a bowl, combine the mayonnaise and remaining hoisin sauce. Season with salt and pepper to taste. Gently open the steamed buns. Fill with the hoisin mayonnaise, roasted sweet potato, glazed mushrooms, and seasoned radishes. Serve the finished buns with the slaw on the side. Enjoy!
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