Veggie Baos with Hoisin Sauce
Lee Kum Kee

Veggie Baos with Hoisin Sauce

Serves 4
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Ingredients

Buns
250g self-raising flour
1 tsp salt
1 tsp baking powder
200 ml semi-skimmed milk (for vegan, use plant based milk)
Sesame oil
Filling
75g fresh shiitake mushrooms, trimmed and halved
100g carrot, cut into thin strips
150g red cabbage, very finely sliced
3 Tbsp   Lee Kum Kee Premium Dark Soy Sauce
Juice of ½ lime
2 tsp Lee Kum Kee Hoisin Sauce
100g   frozen soybeans (edamame beans), thawed
4 Tbsp   unsalted peanuts, chopped

Method

1 To make the Buns: mix the self-raising flour, salt, baking powder and milk into a sticky dough. Knead the dough with floured hands for 5 minutes. Divide into 4 equal portions.
2 On a work surface dusted with flour, roll out a portion to an oval with a length of 12 cms and a width of 6 cms. Brush with sesame oil and fold in half.
3 Fill a pan with water to approx. 4 cms deep, bring to the boil and place the steam basket over the water. Cut 4 pieces of baking paper of 12x 6 cms and place a bun on each. Steam the buns for about 6 minutes until puffed up and firm.
4 Filling: heat a splash of oil in the wok. Stir-fry the shiitake mushrooms until crispy, add the carrot. Add half of the red cabbage and deglaze with the Lee Kum Kee Premium Dark Soy Sauce , lime juice and the Lee Kum Kee Hoisin Sauce . Remove the pan from the heat and mix the rest of the red cabbage and the soybeans into the mixture. Cut the buns and fill them. Garnish with chopped peanuts.
PREPARATION TIME: 45 MINS
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