Steamed Hoisin Buns with pickled Vegetables

Steamed Buns with room temp fixins.

    

 This is a do ahead type of snack or lunch, that can be assembled like a regular sandwich.  A Chinese bun is steamed, and it in go mushrooms mixed with hoisin paste, some picked vegetables and cilantro.

     The buns can be frozen, the vegetables picked, and the mushrooms will last a week in the fridge.
   

To the right, you will see all the ingredients necessary for the picked vegetables.   A mandoline is not needed but makes swift work of the root vegetables.

1. Pickle Vegetables. Juilienne carrots, daikon, golden beet, parsnips....
Place in a small saucepan and add enough rice wine vinegar to cover.
Add salt (ample amount) and bring to a boil. Drain vegetables, saving the cooking liquid. Add large slices of ginger, and hot pepper to the liquid, and when cool, return vegetables.  Refrigerate for weeks.


2. Make mushrooms. Saute assortment of mushrooms and chop finely like for duxelles. Mix with hoisin paste. Refrigerate up to a week.

3. Steam chinese buns for 2 mintues. Add mushrooms, some vegetables, and a couple sprigs of cilantro.

Theese buns can be found frozen in Chinatown.