Directions

• Bring one cup of water, one cup of rice vinegar, 1 tbsp sugar, and 1 tbsp salt to a boil
  in a small saucepan.
• Remove the vinegar mixture from heat and pour on top of your sliced cucumbers,
  julienned carrots, and sliced radishes and let it sit to start pickling your vegetables.
• Then, brust, trim, and separate the mushrooms into bite sized pieces.
• Mix together the soy sauce, rice vinegar, sriracha, hoisin, and water/cornstarch
  slurry in a small bowl.
• Heat up 2 tbsp of sesame oil in a wok or a skillet on medium heat.
  Add the mushrooms in the sesame oil and saute for 3 minutes.
• Next, add the sauce mixture, toss and cook for another 1-2 mins.
• Heat up your bao buns in a steamer or if you do not have a steamer, wrap them in
  damp paper towels and microwave for 30 seconds.
• Fill the warmed bao buns with pickled vegetables and the blue oyster mushrooms.
  Garnish with sesame seeds, if desired.