Whisk together sauce ingredients and add to a condiment squeeze bottle for distribution.
Pick mushrooms or jackfruit. If using mushrooms, follow the below instructions. For jackfruit, prepare and proceed to assembly:
Heat a large skillet over medium heat. Once hot, add the vegetable broth and mushrooms. Cover the skillet with a lid, turn down the heat, and sweat mushrooms for five minutes.
While the mushrooms are cooking, whisk together the remaining ingredients to make the sauce.
After five minutes, remove the lid and stir the sauce into the skillet. Turn heat back to medium and sauté until the mushrooms are soft and the sauce has thickened.
Bowl assembly:
Add a portion of Rice Cooker Pineapple-Cilantro Rice to the bottom of four bowls.
Top rice with prepared mushrooms or jackfruit, Ginger-Pickled Cabbage, shredded carrots, cilantro, and the saved green onion greens (from making the rice). If desired, drizzle with extra char siu sauce and sprinkle with toasted sesame seeds.
Notes
*If you choose to make this recipe using shredded King Oyster Mushrooms, I suggest you sweat the mushrooms an extra 15 minutes to add tenderness.