• Denai Moore

Spicy Pineapple Soy Glazed Mushroom & Asparagus Bao Buns

Updated: Sep 25

This recipe takes 10 minutes from start to finish! It's full of flavour, sweet, salty punchy & a great recipe for a light lunch or dinner!





Pineapple Soy Glaze:

1/2 cup pineapple juice

1/2 de-seeded scotch bonnet chilli (or chilli of choice)

2 tablespoons of coconut sugar

2 tablespoons of soy sauce

2 cloves of garlic thinly chopped

10 sliced button mushrooms

10 spears of asparagus (slice in halves down the centre)

Pinch of salt to season

1 tablespoon of olive oil to fry


4 ready made frozen Bao Buns (or follow my Coconut Bao Bun Recipe)


Method:


Start by adding all of the pineapple glaze ingredients in a sauce pan, bring a boil and allow to reduce for 6-8 minutes till sticky and glossy. As the sauce is reducing slice your asparagus and mushrooms. Bring a saucepan to a high heat and add the tablespoon of olive oil. Fry the mushrooms and asparagus till caramelised and brown for 4 minutes, season with a pinch of sea salt. Add you glaze to the frying pan with the asparagus and mushroom, then take off the heat. Using a spatula stir to coat evenly. Microwave Bao Buns via the instructions on the package and set aside.

Build your Bao but placing thinly sliced cucumber and then placing the mushroom & asparagus on top. Garnish with fresh herbs and enjoy!