By Max Goransson
Friday, June 22, 2022PINK OYSTER
BANH MI
WITH PICKLED CARROTS AND DAIKON
Hey Friends!So you harvested your pink oyster kit, and need some inspiration? We’re here for you. This Banh Mi inspired french roll will blow your socks off!
INGREDIENTS
FOR THE PICKLED VEGETABLES
- ¾ cup shredded carrots
- ¾ cup thinly sliced cucumbers
- ½ cup shredded daikon radish
- 2 tablespoons unseasoned rice wine vinegar
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
FOR THE PINK OYSTERS
- ½ cup soy sauce
- 1 tablespoon sesame oil
- ¼ cup chopped lemongrass
- ¼ cup water
- 2 to 3 tablespoons sriracha or other chili sauce, to taste
- 1 tablespoon garlic powder
- Juice of 1/2 lime
- 1/2 lb of dry sautéed Pink Oysters
FOR THE TOFU
- ½ cup soy sauce
- 1 tablespoon brown sugar
- 2 to 3 tablespoons sriracha or other chili sauce, to taste
FOR THE SANDWICH
- French Roll sliced in half longways
- Fresh jalapeño, thinly sliced and seeded, for serving
- Cilantro sprigs, for serving
FOR THE AIOLI
- ¼ cup mayo
- squeeze of lime
- dash of sesame oil
- 2 tbsp sriracha
PREPARATION
- To make the pickled vegetables: pack a jar with carrots, cucumbers, daikon, vinegar, sugar and salt. Boil your vinegar mixture, and pour over vegetables into jar. Set in fridge to cool.
- Meanwhile, make your marinade. In a small bowl, whisk together fresh chopped lemongrass, soy sauce, sesame oil, water, garlic powder, lime, and sriracha to taste. Cover tightly and set aside.
- Heat oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, until no longer pink, 8 to 10 minutes. Remove from heat, and add mushrooms to your marinade.
- Marinate tofu in soy sauce, brown sugar, and sriracha. Cover and let sit for at least 15 minutes. Then, coat in corn starch and fry until crispy.
- Spread Aioli on either side of your bread. Fill bread with tofu and mushroom slices. Then add the jalapeño, cucumber, and cilantro. Add your pickled vegetables onto the sandwich and serve.
