Steamed Pork Buns
Steamed Pork Buns (China)
These buns are cooked in bamboo steamers which are available in Chinese & gourmet cookware stores
The steamers are available in various sizes separately or in sets of two or three tiers
For cooking, the covered steamer(s) is placed over boiling water in a wok or large saucepan
2 Tbsphoisin sauce
1 1/2 Tbspoyster sauce
1 1/2 Tbspsoy sauce
1/2 tps sesame oil
8 ounces Barbecued Pork
4 scallions
2 Tbspvegetable oil
2 tpss grated pared fresh ginger root
1 clove garlic, crushed
1 1/4 cups water
1 tablespoon cornstarch
3 cups all-purpose flour
1 tablespoon baking powder
1/2 tps salt
1/4 cup vegetable shortening
1 tps white vinegar
Water
Combine hoisin sauce, oyster sauce, soy sauce & sesame oil
Chop pork & scallions finely
Heat vegetable oil in wok or fry pan over high heat
Stir fry ginger & garlic in the oil 1 minute
Stir in hoisin mixture
Cook & stir 2 min
Combine 1/2 cup of the water & the cornstarch
Blend into hoisin mixture
Cook & stir until liquid boils
Reduce heat to medium & simmer 2 min
Stir in pork & onions
Remove from heat
Cool completely
Combine flour, baking powder & salt in large bowl
Cut or rub in shortening until mixture resembles bread crumbs
Combine remaining 3/4 cup of the water & the vinegar
Mix water-vinegar into flour until dough sticks together
Shape dough into ball
Knead on lightly floured surface 6 or 8 times
Cover with plastic wrap & let st& 20 min
Uncover & knead 4 or 5 times
Divide dough into 12 equal portions
Shape each portion into a smooth ball
Roll each ball of dough on lightly floured surface into a 5- to 6-inch diameter circle
Brush around edges lightly with water
Spoon a heaping tablespoon of pork mixture onto center of each circle
Carefully pinch edges together to seal dough around filling
Bring the two ends of dough over the seam & pinch together
Cut wax paper into twelve (5-inch) squares
Brush one side of paper lightly with oil
Place a bun, seam side down, on each square
Place buns with paper in single layer on steamer rack over boiling water
Cover & steam buns until done, about 20 min
Makes 12
Oriental Spicy Orange Beef
Oriental Spicy Orange Beef
Posted by kdipaolo at recipegoldmine
com 6/14/01 8:36:08 pm
1 pound beef flank or round steak
2 Tbspcorn oil
1/4 cup slivered orange peel
1 clove minced garlic
1/2 tps ground ginger
2 Tbspcornstarch
1 cup cool beef broth
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup orange marmalade
1/2 tps crushed dried red pepper
In medium wok heat oil: Add meat 1/3 at a time
Stir fry 3 min or until browned
Return all beef to wok
Add: peel, garlic & ginger
Stir fry 1 minute
Stir together: cornstarch, beef broth, soy sauce, sherry, marmalade & pepper
Stir into beef
Stirring constantly, bring to boil over medium heat
Boil 1 minute
Serve over rice
Serves 4
Chinese Peanut Sauce
Chinese Peanut Sauce
Posted by Tiffany at recipegoldmine
com 2/6/2002 9:27 am
Make about 1 3/4 cups
1/2 cup nonfat, reduced-sodium chicken or vegetable broth
1/2 cup creamy peanut butter
2 Tbspreduced-sodium soy sauce
2 tpss minced garlic, or to taste
3 Tbsprice vinegar
2 tpss granulated sugar
1/4 cup finely minced fresh cilantro, optional
1/2 tps dried crushed red pepper, or to taste
In a medium saucepan over high heat, bring broth to a boil, then immediately remove from heat
In blender, place hot broth, peanut butter, soy sauce & garlic
Puree until smooth
Add vinegar & sugar & blend until smooth
Transfer mixture to container
Stir in cilantro
Season to taste with crushed red pepper
The mixture can be used as a marinade immediately
Per tablespoon: 29 cal; 2 g fat (less than 1 g sat fat); 1 g carbo; 1 g pro; 75 mg sodium