Mango and Asian mushrooms teriyaki soba

Mango and Asian mushrooms teriyaki soba vegan; serves 2

don’t be skeptical of the combination of shiitake, enoki and oyster with ripe, juicy mango 

Ingredients:

  • 300g Asian mushrooms (I’ve used shiitake, enoki, and oyster)
  • 1/2 large fresh mango, chopped into cubes
  • 2 garlic cloves, crushed
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp sesame seed oil
  • 1 tbsp curry powder
  • 2 bundles of soba noodles (approximately 180g)

Method:

  1. In a frying pan, heat a little vegetable oil on a medium heat and sauté the mushrooms for 2 minutes.
  2. Boil a pan of water and cook the soba noodles.
  3. Whilst the noodles are cooking, combine the dark soy sauce, light soy sauce, sesame seed oil, garlic and curry powder. Pour onto the sautéing mushrooms, and add the chopped mango. Fry for a further minute.
  4. Serve up piping hot, and with sriracha sauce, if an extra kick is needed.

 

Aubergine katsu and miso crunch bao buns

Aubergine katsu and miso crunch bao buns makes 4 buns; vegetarian 

tackling this Taiwanese dish; they’re a worthwhile challenge. Here I combine the pillow soft buns with classic Asian flavours. 

Ingredients:

For the dough:

  • 130g strong white bread flour
  • 1 tbsp caster sugar
  • ¼ tsp instant dried yeast
  • 1 tsp baking powder
  • 30ml whole milk
  • 1 tbsp sunflower oil

Method:bao making.jpg

  1. In a large bowl, combine the flour, caster sugar, yeast and baking powder. Pour in the milk and sunflower oil; mix well until a smooth and stretchy dough is formed. Knead the dough for 10 minutes.
  2. Shape into a ball and wrap in clingfilm. Place in a bowl, cover with a damp tea towel and leave in a warm place to rise for approximately 2 hours.
  3. Once the dough has doubled in size, separate into 4 equal-sized balls, weighing approximately 80g each.
  4. On a lightly floured surface, roll the balls into flat oval shapes. Brush the dough with little sunflower oil. Fold over, placing a chopstick where the crease in the bun will be, so it can be filled with tasty ingredients.
  5. Prepare the steamer (this can be bamboo or stainless steel), and steam the buns in batches for 8 minutes each.

Processed with VSCO with c1 presetAubergine katsu bao:

  • 1 small aubergine, sliced into 1cm discs
  • 1 egg, beaten
  • 1 tsp plain flour
  • 2 tbsp panko breadcrumbs
  • 2 tbsp katsu curry paste
  • 5g fresh coriander, chopped

Method:

  1. Lightly dust the aubergine discs, then coat in beaten egg and panko breadcrumbs. Fry the coated aubergine in 1 tbsp sunflower oil, for 3 minutes on each side until cooked through andgolden brown.
  2. Gently warm the katsu curry paste, adding the fresh coriander. Fill the steamed buns up with the aubergine discs and curry paste.

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Miso crunch bao:

  • 70g cabbage, roughly shredded
  • 4 spring onions, sliced
  • 4 radishes, sliced
  • 1 garlic clove, crushed
  • 1 tbsp fresh ginger, grated
  • 1 small red chilli, sliced
  • 1 tbsp miso paste
  • 1tsp dark soy sauce

Method:

  1. Fry the cabbage, spring onions, radishes, garlic, ginger, chilli in miso paste and soy sauce.
  2. Load up the steamed buns with the stir fry.

Salad to serve:

  • Spinach
  • Radishes
  • Fresh red chilli
  • Cucumber
  • Spring onions
  • A sprinkling of sesame seeds
  • 1 tbsp light soy sauce

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