Pork Buns With Bok Choy Slaw Recipes

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PORK BUNS WITH BOK-CHOY SLAW



Pork Buns with Bok-Choy Slaw image

A super creative way to serve ground pork! The meat is stir-fried with hoisin sauce, sambal oelek, and vinegar, then piled onto hot-dog buns and topped with fresh herbs and a tangy bok-choy-and-red-pepper slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Time 30m

Number Of Ingredients 10

1/2 cup hoisin sauce
4 teaspoons sambal oelek, plus more for serving
5 tablespoons distilled white vinegar
1 red bell pepper, halved, seeded, and cut into 1/4-inch strips (1 1/2 cups)
1 small head bok choy, stems thinly sliced (1 cup), leaves reserved
Kosher salt and freshly ground pepper
1 pound ground pork
8 teaspoons mayonnaise
4 split-top hot-dog buns, such as King's Hawaiian
1/2 cup lightly packed fresh herbs, such as mint, cilantro, or basil

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.

SPICY GINGER PORK NOODLES WITH BOK CHOY



Spicy Ginger Pork Noodles With Bok Choy image

Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

12 ounces baby bok choy (3 or 4 small heads)
1 ounce ginger root (1 fat 2-inch-thick knob)
Kosher salt
8 ounces rice noodles, not too thin
2 tablespoons peanut or safflower oil
1 pound lean ground pork
1/4 cup plus 1 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 cup thinly sliced scallions
3 garlic cloves, finely chopped
1 fresh Thai or habanero chile, seeded if desired, thinly sliced
2 tablespoons toasted sesame seeds
1 1/2 teaspoons sesame oil, more for drizzling
Cilantro or torn basil, for serving
Black vinegar, for serving

Steps:

  • Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
  • Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
  • Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
  • Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
  • Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
  • Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams

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



Bao-Zi (Tsai Ru Bao), Vegetable Pork Steamed Buns image

This is a recipe from my new cook book "Chinese Dim Sum". Please note that I have not tried this recipe yet but I am posting it per request. (I may not get to try these recipes until either I get a cooking scale or translate the grams and ounces into what we Americans use for measuring!) This makes 30 buns, note that they do keep wonderfully in the freezer! Just freeze them individually (on a cookie sheet so they don't stick together), then after they are frozen, place them tightly sealed freezer bags, wrapped twice is best. When you want some just take out as many as you desire and re-steam them until soft in the middle when you press on it (use the back of a wooden spoon or if you dare, your finger), usually about 6 minutes or so. Although re-steaming them gets the best results, you can also microwave them, the trick is to keep them moist so cover it up and sprinkle a little water on them which will help keep them from getting rubbery when you zap them. Please note: For the dough to rise, I suspect the water may need to be warm enough to activate the yeast (see according to package instructions). The recipe and directions from the book did not indicate what temperature water to use!

Provided by JMigs0

Categories     Lunch/Snacks

Time 2h6m

Yield 30 buns

Number Of Ingredients 18

300 g all-purpose flour (medium gluten)
56 g sugar
1 tablespoon cooking oil
1 1/2 teaspoons baking powder
150 g water
11 g active dry yeast
300 g ground pork
300 g Chinese cabbage (Bok Choy was shown in the photos)
4 tablespoons water
1 tablespoon sesame oil (I always use dark sesame oil)
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon rice wine
1 pinch pepper
minced green onion (optional)
minced gingerroot (optional)
minced garlic (optional)

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.

Nutrition Facts : Calories 82.2, Fat 3.2, SaturatedFat 0.9, Cholesterol 7.2, Sodium 169.8, Carbohydrate 10.2, Fiber 0.5, Sugar 2.2, Protein 3.1

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