Char Siu-Style Pulled Shiitake Mushroom Bao Buns & Loaded Fries

Pull or slice the shiitake mushrooms into thin strips. Mince the garlic and grate the ginger. Thinly slice the cucumber, spring onions and red chilli, and roughly chop the coriander. If using fresh potatoes, cut them into fries. Mix the mayonnaise with the sriracha and set aside.

Heat the cooking oil in a large frying pan over medium-high heat. Add the shiitake mushrooms and cook for 5–6 minutes until softened and beginning to brown. Add the garlic and ginger and cook for 30 seconds. Stir in the hoisin sauce, soy sauce, dark soy sauce, rice vinegar, maple syrup and five spice. Cook for another 3–4 minutes until the mushrooms are dark, sticky and glossy.

Cook the fries until deeply golden and crisp. If using fresh potatoes, toss with a little oil and bake at 220°C until crisp, turning once. Transfer the hot fries to a serving tray and drizzle with some of the sriracha mayonnaise and a little extra hoisin sauce. Scatter over some spring onion, chilli and sesame seeds.

Steam the bao buns according to the packet instructions until soft and fluffy. Open each bun carefully and add cucumber slices followed by a generous spoonful of the sticky pulled shiitake mushrooms. Top with coriander, spring onions and sliced red chilli.

Spoon some of the remaining char siu-style pulled mushrooms over the fries. Add another drizzle of sriracha mayonnaise if desired, then finish with coriander, spring onions, chilli and sesame seeds. Keep everything hot while you finish the buns.

Arrange the filled bao buns alongside the loaded fries. Serve immediately with lime wedges and any remaining sauce on the side. Squeeze over fresh lime just before eating for extra brightness.