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!
