The Chubby Vegetarian by Justin Fox Burks

Author:Justin Fox Burks
Language: eng
Format: epub
Publisher: Susan Schadt Press
Published: 2017-11-15T00:00:00+00:00

Serves 12.

• QUICK ASIAN PICKLES (RECIPE ON PREVIOUS PAGE)

• ROASTED RED PEPPER KOREAN BBQ SAUCE (RECIPE ON PREVIOUS PAGE)

• 10 TO 12 FROZEN STEAMED BUNS (THE KIND THAT ARE A FOLDED CIRCLE WITH A HINGE)

• 1 TEASPOON TOASTED SESAME OIL

• 2 TEASPOONS OLIVE OIL

• 4 CUPS (ABOUT A POUND) SLICED MUSHROOMS (CRIMINI, SHIITAKE)

• CHOPPED ROASTED PEANUTS, CHOPPED GREEN ONION, AND CILANTRO (TO GARNISH)

Do ahead: Make the Quick Asian Pickles and the Roasted Red Pepper Korean BBQ Sauce.

Steam the frozen buns in a parchment-lined bamboo steamer for 10-15 minutes or until each bun is soft and pliable. Keep them all in the bamboo steamer until ready to serve.

In a large pan over high heat, heat the sesame oil and the olive oil until they start to smoke. Add the mushrooms to the pan in a single layer. Allow them to cook undisturbed for 3 minutes or until nicely browned on one side. Toss them around the pan and cook for another minute or two until mushrooms appear to be heated through. Add the Roasted Red Pepper Korean BBQ Sauce to the pan and toss to coat. Remove from heat and cover to keep warm until ready to serve.

To assemble, stuff each bun with about 1/4 cup of the mushroom mixture, a few slices of the Quick Asian Pickles, a sprinkling of the chopped roasted peanuts, a few sliced green onions, and some cilantro.

NOTE: Special equipment: bamboo steamer

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