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Ingredientes
- 2 Tbsp. oyster-flavoured sauce
- 1 Tbsp. toasted sesame seeds
- 1 Tbsp. soy sauce (or possibly dark soy sauce)
- 1/2 tsp sugar
- 1/8 tsp freshly-grnd white pepper
- 5 x dry black mushrooms
- 1/4 c. diced carrot
- 2 Tbsp. diced Sichuan preserved vegetables (optional)
- 1 Tbsp. vegetable oil
- 1 c. coarsely-minced baby bok choy - (abt 3)
- 1/4 c. minced Chinese celery
Direcciones
- Stir the oyster-flavored sauce, sesame seeds, soy sauce, sugar and pepper together in a bowl till the sugar is dissolved.
- For the Filling: Pour sufficient hot water over the mushrooms in a medium bowl to cover completely. Soak till softened, about 20 min. Drain. Throw away the mushroom stems and dice the caps finely.
- Bring a small pot of water to a boil. Stir in the diced carrots and cook for 1 minute. Remove them with a slotted spoon and drain. If using the preserved vegetables, add in them to the boiling water; cook 15 seconds to remove the excess salt and drain.
- Heat a wok over high heat till warm. Pour in the oil and swirl to coat the sides. Add in the carrot, bok choy, celery, mushrooms and preserved vegetables to the wok and stir-fry for 1 minute. Drizzle the seasonings over the vegetables and stir to mix. Scoop the filling out of the wok and let cold before using.
- Use this filling for Martin Yan's "Golden brown Baked Buns" or possibly "Steamed Buns" (see recipes).
- This recipe yields sufficient filling for about 15 buns.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 177g | |
| Calories 217 | |
| Calories from Fat 156 | 72% |
| Total Fat 17.85g | 22% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 947mg | 39% |
| Potassium 494mg | 14% |
| Total Carbs 11.66g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.61g | 4% |
| Protein 5.48g | 9% |
