Chinese steamed bao

My friends Lily, Jack, Megan, and I made Chinese steamed buns a few weeks (but let’s be honest, it’s been more like a month) ago and I’m just finally getting around to posting the photos. (On a side note, I think I broke my SLR because all my photos are turning out blurry! Whoops )

We made 3 kinds of filling: chicken and shitake mushroom, Char-siu style TVP (vegan!), and lop cheong (Chinese sausage). They were all beyond delicious – I’m pretty sure we ate our way through the first batch in less than 5 minutes after they came out of the steamer, which is probably why I don’t have any photos of the chicken and lop cheong versions ;) Just kidding…but seriously.

Recipes/links follow…

Bok choy

I finally got around to cooking the bok choy I got at the farmer’s market last week (it survived that long!).

After several vigorous washes (there’s dirt hidden in those stems!) I sliced off the ends of the bok choy and chopped it into 1.5″ pieces. Sauteed some minced garlic and what I thought was pork but turned out to be sausage (oops) before adding the bok choy to the pan. After they wilted and turn dark green, I covered the pan and let the bok choy steam for a few minutes before adding some (a lot of) salt (that’s why they say “to taste”!!).

It was almost like home. I’ll make sure I use pork next time!