Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Sep 23, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Seafood And Pork Bao Bun Filling
Serves 32 to 36
Rate It:
You must login to rate
Courtesy of Anne Marie and Dan Lodholz | Photo by Michelle Volansky
September 2014

This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
Seafood And Pork Bao Bun Filling

INGREDIENTS

4 cups chopped Napa cabbage
1 tsp. kosher salt
2 Tbsp. oyster sauce
2 Tbsp. soy sauce
2 Tbsp. water
1 Tbsp. fish sauce
1 tsp. sugar
2 Tbsp. canola
½ cup finely chopped onion
½ tsp. minced garlic
½ tsp. minced ginger
2 cups sliced shitakes or portabellas, stems removed
1 Vietnamese pork sausage, finely chopped
½ lb. ground pork
1 lb. shrimp, peeled and deveined, or scallops, finely chopped

PREPARATION

● Toss the cabbage and salt together and let sit in a colander 10 to 20 minutes. Squeeze out any excess water, place it in a bowl and set aside.
● In a small bowl, whisk together the oyster sauce, soy sauce, water, fish sauce and sugar and set aside.
● In another small bowl, stir the cornstarch into the water to create a slurry and set aside.
● Heat a wok over high heat and add the canola oil, swirling it around the pan so it creates vein-like lines on the surface. Add the onion, garlic and ginger and stir quickly 10 to 20 seconds, until the onions begin to turn translucent. Add the cabbage and stir thoroughly.
● Add the mushrooms and the soy sauce mixture and stir quickly, about 1 minute, until the mushrooms begin to release their liquid and the sauce is incorporated.
● Add the sausage and the ground pork, using a spatula to break up the meat and brown it while stirring, 1 to 2 minutes. Stir the cornstarch slurry into the filling to thicken the sauce and cook 1 to 2 minutes. Add the shrimp and stir-fry 1 to 2 minutes, until the seafood is just cooked through.
● Remove from heat and let cool. Use for Bao Buns (recipe follows) or store, covered, in the refrigerator up to 1 week.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004