Chinese bao buns with pickled daikon, carrots, and caramelized bacon

Ingredients:

Chinese Steamed Buns:

• 6 Chinese bao buns
• 1/2 carrot, cut into strips
• 1/4 red onion, thinly sliced
• 1/4 medium daikon radish, cut into strips
• 1/2 tbsp. rice vinegar
• 1/4 cup fish sauce
• 2 tablespoons plus 2 teaspoons sambal oelek hot chili paste
• 1 tbsp. sugar
• 1 teaspoon finely chopped ginger
• 2 cloves garlic, peeled and finely chopped
• 1/2 cup Hoisin sauce
• 1/4 tbsp. maple syrup
• 6 small slices of bacon
• 8 shiitake mushrooms, cut into strips
• 2 tablespoons soy sauce
• 1 head of Chinese cabbage
• 1/2 cucumber, thinly sliced
• 1/2 cup mung bean sprouts
• 1/2 cup roasted peanuts, coarsely chopped
• Coriander leaves for serving

Preparation:

1. In a large bowl, combine the carrots, onion, and daikon. In a small jar or container with a lid, combine the rice vinegar, fish sauce, 2 teaspoons sambal oelek, sugar, ginger, and half the garlic. Shake well and let sit until the sugar dissolves and the flavors meld, at least 15 minutes. Add the vegetable mixture to the marinade and shake well. Marinate at room temperature for 1 hour.
2. In a small bowl, combine the hoisin sauce, maple syrup, and the remaining 2 tablespoons of sambal oelek. Brush both sides of the bacon with this sauce and place it on a baking sheet.
   
   Bake the bacon for 5 minutes, then brush both sides with the sauce. Continue cooking until the bacon is crisp and sticky, about 25 minutes.
3. Meanwhile, heat the canola oil in a skillet. Add the remaining garlic and sauté until fragrant. Add the mushrooms and continue sautéing. Then add the soy sauce, stir, and remove from heat.
4. Place the cabbage leaves in the steamer, then the bao buns, and steam for 6 minutes, until soft and warm.
   
   Note
   
   Chinese sandwich buns can be heated in the microwave.
5. To serve, top the bun with pickled vegetables, fresh cucumber, caramelized bacon, garlic-fried mushrooms, sprouted mung beans, peanuts, and cilantro.