Oyster Mushroom Gwa Bao
Hoisin, Pickled Mustard Greens, Crispy Garlic
Chefs Judy Ni and Andy Tessier of bāo • logy | Philadelphia
Adapted by StarChefs | April 2019
INGREDIENTS:
Pickled Mustard Greens:
Mustard greens, thick stems removed and greens roughly chopped
Mix of 5 parts rice vinegar to 4 parts sugar by volume
Salt
Garlic Chips:
Oil for frying
Garlic cloves, shaved on a mandoline
To Assemble and Serve:
Blended oil
Large king oyster mushrooms, trimmed and scored
Salt
Hoisin sauce
Gwa bao, steamed
METHOD:
For the Pickled Mustard Greens:
In a nonreactive, heatproof container, place greens. In a large pot, combine vinegar and sugar with water accordingly; season with salt. Bring to a boil and pour over mustard greens. Cool, cover, and pickle at least 12 hours.
For the Garlic Chips:
In a deep fryer, heat oil to 250°F. Bring a small pot of water to a boil. Blanch and drain garlic three times. Fry garlic until light golden. Drain on a paper towel-lined sheet tray.
To Assemble and Serve:
Heat a flattop and brush with oil. Sear mushrooms on both sides and season with salt. Brush the top of a seared mushroom with a generous amount of hoisin and slip into a bao. Top with Pickled Mustard Greens and Garlic Chips.
