Sloppy Bao Recipes

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SLOPPY BAO



Sloppy Bao image

Try this recipe for sloppy bao, a Vietnamese sandwich with spicy curry beef and mango, courtesy of Baoguette's Michael Bao.

Provided by Martha Stewart

Categories     Ground Beef Recipes

Number Of Ingredients 15

1/4 cup safflower oil
2 pounds lean ground beef
1/4 cup chopped shallot
2 tablespoons chopped lemongrass
1/4 cup Thai red-curry paste
1 teaspoon chopped garlic
2 cups ketchup
2 tablespoons fish sauce
20 Thai basil leaves
2 teaspoons light-brown sugar
1/2 cup Dijon mustard
Coarse salt
8 (8-inch) lengths of baguette, halved horizontally
2 cups julienned green mango or Granny Smith apple, for serving
Thinly sliced jalapenos, for serving

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil in a medium skillet over medium heat. Add beef, shallot, lemongrass, red-curry paste, and garlic. Cook until browned, about 5 minutes.
  • Stir in ketchup, fish sauce, 10 basil leaves, brown sugar, and mustard. Reduce heat and simmer for 15 minutes.
  • Place baguettes in oven and cook until toasted, about 2 minutes. Fill each baguette with about 1 cup beef mixture, and top with remaining 10 basil leaves, mango, and jalapenos. Serve immediately.

HOW TO MAKE BAO BUNS - MANTOU CHINESE STEAMED BUNS | TASTING TABL



How To Make Bao Buns - Mantou Chinese Steamed Buns | Tasting Tabl image

Learn how to make bao dough from chef Johanna Ware of Smallwares in Portland.

Provided by Tasting Table Staff

Categories     Main Course

Time 28m

Number Of Ingredients 7

⅔ cup warm water
2 teaspoons instant yeast
2 tablespoons sugar
1 tablespoon canola oil
1¼ cups bread flour, plus more for if needed
1 teaspoon kosher salt
¼ teaspoon baking soda

Steps:

  • In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes. Stir in the oil and set aside.
  • Meanwhile, sift the bread flour, salt and baking soda together. Add the yeast mixture to the dry ingredients and stir using a rubber spatula. If the dough looks sticky, add 1 additional tablespoon of flour at a time until it is less sticky.
  • Turn the dough onto a lightly floured work surface and knead until smooth. Cover the dough with a damp kitchen towel and let the dough rest until it has doubled in size, 1½ to 2 hours. Punch the dough down to flatten it.
  • Portion the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disk 3 inches in diameter.
  • Fill the buns with your filling of choice and wrap by gathering the edge and twisting slightly. Cover with a damp kitchen towel to keep the bao from drying out.
  • Place the buns in a steam basket lined with parchment paper and steam until the buns have expanded, 7 to 9 minutes. Serve.

SUPER SLOPPY JOES



Super Sloppy Joes image

Feed a crowd with Rachael Ray's Super Sloppy Joes, an easy weeknight recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 super sloppy sandwiches

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad

Steps:

  • Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!

CLASSIC SLOPPY JOES



Classic Sloppy Joes image

Fun and filling, Sloppy Joes are the perfect solution for a speedy supper before driving the kids to practice or rehearsal. Moist, meaty and satisfying these tasty sandwiches will appeal to the kid in all of us.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 25m

Yield 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1 small onion, chopped
⅓ cup chopped green pepper
1 pound lean ground beef
1 ½ cups Heinz Tomato Ketchup
1 tablespoon Heinz Worcestershire Sauce
2 tablespoons brown sugar
¼ teaspoon salt
¼ teaspoon pepper
8 sandwich buns

Steps:

  • Heat oil in a large frying pan set over medium-high heat. Saute onions and green pepper for 5 minutes.
  • Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat.
  • Stir in ketchup, Worcestershire sauce, sugar, salt and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.

Nutrition Facts : Calories 336 calories, Carbohydrate 46.4 g, Cholesterol 39.5 mg, Fat 10.8 g, Fiber 1.4 g, Protein 15.7 g, SaturatedFat 3.5 g, Sodium 1087.5 mg, Sugar 3.8 g

CHAR SIU BAO (MANAPUA) AS MADE BY ZHE RECIPE BY TASTY



Char Siu Bao (Manapua) As Made By Zhe Recipe by Tasty image

Craving dim sum? We've got you covered! These char siu bao, known as manapuas in Hawaii, consist of sweet and tangy barbecue pork encased in fluffy, steamed bao buns.

Provided by Zhe

Time 1h40m

Yield 5 manapuas

Number Of Ingredients 12

1 ¼ cups all purpose flour, plus more for dusting
1 teaspoon sugar
1 teaspoon instant yeast
1 teaspoon vegetable oil
½ cup warm water
½ medium yellow onion
1 cup char siu, (Chinese barbecue pork)
¼ cup char siu sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
2 tablespoons water

Steps:

  • Make the bao dough: In a medium bowl, combine the flour, sugar, yeast, vegetable oil and ⅓ cup warm water and stir to combine. Slowly add the remaining 2 tablespoons of water, mixing constantly. Knead the dough in the bowl until smooth and well combined. Cover the bowl with plastic wrap and let the dough rise for about 1 hour, until doubled in size.
  • Make the char siu filling: Dice the onion and chop the char sui into ½-inch pieces.
  • In a medium bowl, stir together the char siu sauce, soy sauce, oyster sauce, and sugar.
  • In a medium nonstick pan, sauté the onion over medium-low heat until translucent, 1 minute. Add the chopped char siu, sauce, and water. Stir to combine, then simmer until the sauce thickens, 2 minutes. Transfer the filling to a medium bowl and chill in the refrigerator for about 1 hour, until cool.
  • After rising, punch the dough down and knead until it is back to its original size. On a lightly floured surface, divide the dough into 5 48-gram balls. Flatten and roll out each portion, making sure the middle is thick while the sides are thin. Hold a dough round in the palm of your hand and add 36 grams of the char siu filling to the center. Use your other hand to pinch the edges of the dough together up and over the filling while rotating the bao in your hand.
  • Place each bao on a small square of parchment paper. Set in a steamer basket, cover, and let rise for about 15 minutes, until slightly puffed, before steaming.
  • Fill the bottom of a steamer or double boiler with water and bring to a boil. Add the steamer basket with the bao, cover, and steam for 15 minutes, then turn off the flame and let rest in the steamer for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 136 calories, Carbohydrate 26 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 3 grams

KUNG PAO SLOPPY JOES



Kung Pao Sloppy Joes image

What happens when you combine two favorites into one easy dish? Clean plates, that's what! My family loves Chinese food, but takeout can be expensive and not always the healthiest. This colorful stovetop kung pao sloppy joe recipe will please everyone at dinnertime, including the kids. My husband prefers to skip the bun and eat it over brown rice or rolled in lettuce wrap. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 16

1 pound lean ground beef (90% lean)
1 small sweet red pepper, chopped
4 green onions, chopped, divided
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 to 1-1/2 teaspoons Sriracha chili sauce
1/2 cup reduced-sodium soy sauce
6 tablespoons rice vinegar, divided
1/4 cup water
3 tablespoons sesame oil, divided
2 tablespoons cornstarch
2 tablespoons brown sugar
1 package (12 ounces) broccoli coleslaw mix
1/2 cup chopped unsalted peanuts
6 hamburger buns, split, or flour tortillas (8 inches)
Fresh cilantro leaves, optional

Steps:

  • In a large cast-iron or other heavy skillet, cook beef, red pepper and 2 green onions over medium-high heat until beef is no longer pink and vegetables are tender, 6-8 minutes, breaking up beef into crumbles; drain. Add garlic, ginger and chili sauce; cook 1 minute longer., In a small bowl, mix soy sauce, 4 tablespoons vinegar, water, 1 tablespoon oil, cornstarch and brown sugar until smooth; stir into beef mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., For the slaw, in a large bowl, combine coleslaw mix, remaining 2 green onions, 2 tablespoons vinegar and 2 tablespoons oil; toss to coat. Spoon 1/2 cup beef mixture onto bun bottoms. Top with 1/2 cup slaw and peanuts. If desired, top with cilantro leaves. Serve remaining slaw on the side. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 461 calories, Fat 21g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 1299mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 4g fiber), Protein 25g protein.

BISCUIT BAO BUNS RECIPE BY TASTY



Biscuit Bao Buns Recipe by Tasty image

This trick might blow your mind! Steam canned biscuit dough for something similar to a traditional bao bun. Use your imagination to fill the buns with your favorite accoutrements, but we went classic with glazed pork belly and pickled veggies.

Provided by Matt Ciampa

Categories     Lunch

Time 20m

Yield 4 buns

Number Of Ingredients 7

water, for steaming
4 unbaked flaky canned biscuits
nonstick cooking spray, for greasing
4 slices Pickled Vegetables.
4 slices Glazed Pork Belly
fresh cilantro
fresh mint leaf

Steps:

  • Fill a wide, high-sided skillet with 2 inches (5 cm) of water. Bring to a boil over medium-high heat. Line a bamboo steamer with parchment paper and cut slits in it to allow steam to escape.
  • Meanwhile, gently roll out the biscuits into 3-inch (7.62 cm) rounds. If desired, use a cutter or glass to cut out uniform circles, discarding the scraps. Spray the biscuits with nonstick spray and fold in half.
  • Set the steamer basket over the boiling water. Add the biscuits to the basket, spacing evenly. Cover and steam for 5-7 minutes, until cooked through and puffed.
  • Gently transfer the buns to a wire rack to cool slightly.
  • Fill each bun with pickled vegetables, a slice of pork belly, cilantro, and mint.
  • Enjoy!

Nutrition Facts : Calories 1491 calories, Carbohydrate 200 grams, Fat 65 grams, Fiber 6 grams, Protein 28 grams, Sugar 38 grams

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