1. Heat the sesame oil in a large frying pan or wok over medium-high heat. Add the mushrooms, garlic and ginger and cook for around 10 minutes, until softened and golden, stirring regularly. Add the oyster sauce and cook for a further 2-3 minutes, stirring frequently.
2. Slice the baguettes in half and lightly toast. Spread the sriracha mayo on the bottom half of each baguette, then top with the mushrooms, followed by the carrots, spring onions and coriander. Top with the lid and enjoy immediately.
Recipe courtesy of Lee Kum Kee