Pork Buns With Bok Choy Slaw Recipes

PORK BUNS WITH BOK-CHOY SLAW

Steps:

• Stir together hoisin, sambal oelek, and 1 tablespoon vinegar. In another bowl, stir together bell pepper, bok-choy stems, and remaining 1/4 cup vinegar. Season with salt and pepper.
• Place pork in a medium nonstick skillet over medium-high heat. Season with salt and cook, breaking up with the back of a spoon, until cooked and beginning to brown, 5 to 6 minutes (there will be some liquid in skillet). Add 1/4 cup hoisin mixture; cook until sauce is reduced and evenly coats meat, about 30 seconds.
• Spread mayonnaise on buns. Serve pork in buns with bok-choy leaves, slaw, and herbs, with remaining hoisin mixture and sambal oelek alongside.

PORK AND VEGETABLE LO MEIN (EASY AND DELICIOUS)

Steps:

• ***NOTE:I like to buy the coleslaw mix in the produce section.
• Already shredded--a real time saver.
• ***NOTE:If I'm in a hurry, I also buy the carrots already shredded in the produce section, and use instead of sliced.
• Heat 2 tbsp olive oil in a large skillet or wok.
• Sauté pork, onion, garlic and pepper flakes until meat is no longer pink.
• Remove this mixture from pan and keep warm.
• Add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender.
• Add spaghetti to cooked veggies in the pan.
• Stir in soy sauce and add pork mixture back to the pan.
• Cook for 5 minutes or until heated through.
• (At this step, I like to get the noodles nice and dark, by cooking a bit longer. You decide).

BAO-ZI (TSAI RU BAO), VEGETABLE PORK STEAMED BUNS

Steps:

• Dough:.
• Dissolve the yeast in the water, then mix with the other dough ingredients until smooth. Allow to rise 40 minutes. Knead the dough until smooth and divide into 30 equally sized portions.
• Filling:.
• Blanch the leaves of the cabbage (or bok choy) briefly in boiling water. Remove and cool in water. Mince finely, strain and squeeze out all the water, as dry as possible. Mix the greens with the other meat filling ingredients until well combined.
• Roll out the dough into little circles roughly the size of your palm. Wrap one tablespoon of filling inside each piece of dough. (The tricky part is to get it to look pretty : Pinch the tops together tightly on top, over lapping to close the tops together.).
• Allow the filled rolls to rise the second time, for 40 minutes.
• Bring water to a boil in a steamer, arrange the buns on the steamer. It helps if you use pieces of parchment paper on the bottoms of the buns (like store bought buns) or the old method is to use some cabbage or leafy vegetables and line the entire steamer, so the steam still goes right through yet the buns won't stick to the steamer). Steam for 6 -8 minutes over high heat.