Sweet Potato & Mushroom Bao

with Hoisin Mayo & Cabbage Slaw

45 MIN

2 Servings

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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, lends even more savory flavor to the dish.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

800 Cals (est.)

View Full Nutrition

fresh

ingredients

6 Steam Buns
4 oz Cremini Mushrooms
1 Sweet Potato
3 oz Radishes
½ lb Cabbage
6 oz Carrots
1 1-Inch Piece Ginger
2 Tbsps Hoisin Sauce
2 Tbsps Mayonnaise
1 Tbsp Rice Vinegar
1 Tbsp Sugar
1 Tbsp Sesame Oil
1 tsp Furikake

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 1/2 of the way up with water; cover and heat 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. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil. Season with salt and pepper. Stir to coat.

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 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Make the slaw:

Meanwhile, in a medium bowl, whisk together the sugar, sesame oil, and half the vinegar until the sugar has dissolved. Add the sliced cabbage, grated carrots, furikake, half the chopped ginger, and a drizzle of olive oil. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Cook & glaze the mushrooms:

Meanwhile, 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. 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. 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. Taste, then season with salt and pepper if desired.

5 Steam the buns:

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, or until puffy and softened. Carefully transfer to a work surface.

6 Finish & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise and remaining hoisin sauce. Taste, then season with salt and pepper if desired. Gently open the steamed buns. Fill the steamed buns with the hoisin mayo, roasted sweet potato, glazed mushrooms, and seasoned radishes. Serve the finished buns with the slaw on the side. Enjoy!