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Lions Mane Char Siu Bao

February 15, 2025Faraway Courtney

Prep time: 1 hour 30 minutes

Cook time: 30 minutes

Serves: 8 buns

There is one thing I have always known about myself, even from a young age. Telling stories is the driving force behind everything I do. The ventures and tangible things are simple vessels. At the end of the day, I only ever want to pick you up and transport you to my familiar concrete slab outside the Beijing airport where a local vendor is selling char siu and I ponder to myself… how do I make this vegan. The kitchen is where I go when I want to conjure myself somewhere else in the world, but rest my head on same pillow. You see, I wanted both… in the most dramatic way possible.

Why Lions Mane for Chinese BBQ?

These Lions Mane Char Siu Bao Buns take all the rich traditional flavors of Chinese barbecue while giving them a plant-based twist using lions mane mushrooms.

  • Meaty Texture: Their natural meaty and juicy texture mimics shredded pork, making them an excellent alternative.
  • Sustainability: Unlike factory-farmed meat, mushrooms have a much lower impact on our environment making them a great eco-friendly choice.
  • Flavor Absorption: Lion’s mane soaks up marinades beautifully, ensuring that you get a traditional Chinese cuisine experience.
  • Brain-Boosting Properties: Lions mane is great for the body. Studies show that it contains brain-boosting properties like cognitive function and memory. I also say, you are what you eat!

Lions Mane Char Siu Bao are proof that plants are where the magic lives. With their fluffy exterior and deeply flavorful filling, I recommend these whole heartedly for all my meat-eaters out there. I promise, no hard feelings if I don’t turn you vegan… maybe just a day a week?!

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Lions Mane Char Siu Bao

  • Prep time: 1 hour 30 minutes
  • Cook time: 30 minutes
  • Total time: 2 hours
  • Serves: 8 buns

This Lion’s Mane Char Siu is a plant-based twist on the classic Chinese barbecue pork, using tender, meaty lion’s mane mushrooms to soak up a rich, smoky-sweet glaze. Cooked with hoisin, soy sauce, five-spice, and fermented bean curd, these mushrooms develop deep umami flavor and a perfectly caramelized finish. Whether tucked into fluffy bao, served over rice, or tossed with noodles, this vegan char siu delivers bold, authentic taste- without the meat.

Ingredients

Bao (buns)

  • 2 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 3/4 cups warm water
  • 2 and 1/2 cups all purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 2 tablespoons neutral oil

Lions Mane Char Siu (Chinese bbq)

  • 12 ounces lions mane mushrooms, shredded
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons brown sugar
  • 1/4 cup hoisin sauce
  • 1 tablespoon dry sherry, or shaoxing wine
  • 4 tablespoons soy sauce
  • 2 teaspoons Chinese five spice
  • 1-2 cubes fermented red bean curd

Method

Bao (buns)

  • 1)

    In a small bowl, mix the yeast, warm water, and sugar. Let it sit for 5–10 minutes until foamy (activated).

  • 2)

    In a large bowl, combine the flour and baking powder. Add the yeast mixture and oil, then mix until a dough forms.

  • 3)

    Knead for about 8 minutes until smooth and elastic. Cover and let rise in a warm place for 1–1.5 hours, or until doubled in size.

  • 4)

    Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into an oval shape.

  • 5)

    Lightly brush one half of each oval with oil to prevent sticking, then fold the dough in half to create a half-moon shape. Cover and let them rest for 15 minutes.

  • 6)

    Steam over medium heat for 10 minutes. I use my dim sum steamer!

    Serve: Stuff with lions mane char siu and veggies!

Lions Mane Char Siu (Chinese bbq)

  • 1)

    Shred the lion’s mane mushrooms into bite-sized pieces.

  • 2)

    Heat a little oil over medium heat. Sauté diced onion for 2–3 minutes until soft, then add the minced garlic and cook for another 30 seconds.

  • 3)

    Add brown sugar to pan and stir until it starts to melt and caramelize slightly, about 1 minute.

  • 4)

    Stir in the hoisin sauce, dry sherry (or shaoxing wine), soy sauce, Chinese five-spice, and mashed fermented bean curd.

  • 5)

    Add the shredded lion’s mane mushrooms, stirring to coat them in the sauce. Cook for 5–7 minutes, allowing them to absorb the flavors and slightly caramelize.

  • 6)

    Let the mixture cook down until the sauce becomes thick and sticky, coating the mushrooms fully.

    Serve: Char siu in bao buns with pickled or fresh veggies. I like a pickled cucumber, carrots, green onion, and cilantro.

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