Vegetable Bao Bun Filling
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.
2 Tbsp. soy sauce
2 Tbsp. hoisin
3½ Tbsp. water, divided
1 tsp. sugar
½ tsp. ground white pepper
1 Tbsp. cornstarch
2 Tbsp. canola oil
½ cup finely chopped onion
½ tsp. minced ginger
½ tsp. minced garlic
2 cups shredded zucchini, peeled and seeded
2 cups sliced shitakes or portabellas, stems removed
1 Tbsp. natural mushroom seasoning
½ tsp. kosher salt
4 cups shredded bok choy greens, stems removed
1 cup bean sprouts
● In a small bowl, whisk together the soy sauce, hoisin, 2 tablespoons water, sugar and ground white pepper and set aside. ● In another small bowl, stir the cornstarch and the remaining 1½ tablespoon water together 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 mushrooms, mushroom seasoning and salt and cook, stirring quickly, about 1 minute, until the mushrooms begin to release their liquid. Add the zucchini and stir-fry 1 minute.
● Stir in the bok choy, 30 to 45 seconds, then stir-fry the bean sprouts and the soy sauce-hoisin mixture until the bok choy beings to wilt. Stir in the cornstarch slurry and stir 1 minute to cook the starch and thicken the mixture.
● Remove from heat and let cool. Use for Bao Buns (recipe follows) or store, covered, in the refrigerator up to 1 week.