Hoisin-Glazed Bacon Bao Buns with Sauteed Mushrooms and Pickled Vegetables

Name: Hoisin-Glazed Bacon Bao Buns with Sauteed Mushrooms and Pickled Vegetables
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 6 servings
Ingredients: 1/2 carrot, julienned; 1/4 red onion, thinly sliced; 1/4 medium daikon radish, julienned; 1/2 cup rice wine vinegar; 1/4 cup fish sauce; 2 tablespoons plus 2 teaspoons sambal oelek; 1 tablespoon sugar; 1 teaspoon finely chopped ginger; 2 cloves garlic, smashed and finely chopped; 1/2 cup hoisin sauce; 1/4 cup maple syrup; Six 1/4-inch-thick slices bacon; Canola oil, for coating; 8 shiitake mushrooms, stemmed and julienned; 2 tablespoons soy sauce; 1 head Napa cabbage; 6 bao buns; 1/2 hothouse cucumber, thinly sliced; 1/2 cup mung bean sprouts; 1/2 cup roasted peanuts, coarsely chopped; Cilantro leaves, for topping

Recipe courtesy of Anne Burrell

Show: Worst Cooks in America

Episode: Taking It to the Streets

Hoisin-Glazed Bacon Bao Buns with Sauteed Mushrooms and Pickled Vegetables

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Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

986

Total Fat

81

Saturated Fat

10

Carbohydrates

54

Dietary Fiber

6

Sugar

24

Protein

16

Cholesterol

20

Sodium

2134

Total: 2 hr 15 min (includes pickling time)
Active: 35 min

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

986

Total Fat

81

Saturated Fat

10

Carbohydrates

54

Dietary Fiber

6

Sugar

24

Protein

16

Cholesterol

20

Sodium

2134

Total: 2 hr 15 min (includes pickling time)
Active: 35 min

Ingredients

1/2 carrot, julienned

1/4 red onion, thinly sliced

1/4 medium daikon radish, julienned

1/2 cup rice wine vinegar

1/4 cup fish sauce

2 tablespoons plus 2 teaspoons sambal oelek

1 tablespoon sugar

1 teaspoon finely chopped ginger

2 cloves garlic, smashed and finely chopped

1/2 cup hoisin sauce

1/4 cup maple syrup

Six 1/4-inch-thick slices bacon

Canola oil, for coating

8 shiitake mushrooms, stemmed and julienned

2 tablespoons soy sauce

1 head Napa cabbage

6 bao buns

1/2 hothouse cucumber, thinly sliced

1/2 cup mung bean sprouts

1/2 cup roasted peanuts, coarsely chopped

Cilantro leaves, for topping

Directions

Special equipment:

a small jar or container with a lid; a bamboo steamer

Preheat the oven to 400 degrees F.
In a large bowl combine the carrots, onions and daikon radish. In a small jar or container with a lid, combine the vinegar, fish sauce, 2 teaspoons of the sambal, the sugar, ginger and half of the garlic. Shake well and rest until the sugar dissolves and the flavors marry, at least 15 minutes. Add the vegetable mixture to the pickling liquid and shake. Marinate at room temperature for 1 hour.
In a small bowl, combine the hoisin, maple syrup and the remaining 2 tablespoons sambal. Brush the hoisin mixture on both sides of the bacon, then place on a baking rack set in a baking sheet. Bake the bacon for 5 minutes, then brush with the hoisin mixture on both sides. Cook until bacon is sticky and crackly, about 25 minutes.
Meanwhile, coat a saute pan with some oil. Add the remaining garlic and cook until aromatic. Add the mushrooms and cook until wilted. Then add the soy sauce, toss to coat and remove from the heat.
Line a bamboo steamer with the cabbage leaves, then add the bao buns and steam until soft and warm, 6 minutes.
Place a slice of cucumber in each bun. Top each with a slice of bacon, some mushrooms, pickled vegetables, sprouts, peanuts and cilantro to serve.