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- Makes 3¼ cups
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A bao bun is only as good as its filling, and this savory medley is guaranteed to garner a round of applause from bao enthusiasts and beginners alike. All you need to coax out the flavors of bok choy and mushrooms is a touch of garlic and ginger. Both vegetables are high in water content, so be sure to blanch and squeeze the bok choy and brown the mushrooms to guarantee a flavorful filling. To cut down on prep time, pulse the mushrooms in a food processor so you can focus most of your energy on shaping the perfect bao parcels using our whole wheat bao bun recipe. Dip the finished product in a spicy soy sauce, and you’ll be in blissful bao heaven.
Tip: To make this recipe gluten-free, substitute gluten-free tamari for the soy sauce.
For more vegan bao bun recipes, check out these tasty ideas:
By Hannah Che,
Ingredients
- 1 lb. bok choy, ends trimmed and washed thoroughly to remove grit
- 1 lb. fresh shiitake mushrooms (or a mix of shiitake, oyster, and porcini mushrooms), finely chopped
- 3 scallions, finely chopped
- 2 to 3 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon reduced-sodium soy sauce or tamari
- 1 teaspoon pure cane sugar
- ⅛ teaspoon sea salt
Instructions
- Fill a large bowl with ice water. Bring a large pot of water to boiling. Submerge bok choy in boiling water 1 minute or until vibrant green and stalks are crisp-tender. Use tongs to transfer bok choy to ice water. Once bok choy is completely cool, drain well. Chop or pulse in a food processor until coarsely chopped. Transfer to a clean kitchen towel and squeeze out excess water.
- Heat an extra-large nonstick skillet over medium-high. Add mushrooms and scallions. Cook until mushrooms have released their liquid, stirring occasionally. Cook 4 minutes more or until mushrooms are seared and browned. Add ginger, garlic, soy sauce, and sugar; cook until liquid has evaporated. In a large bowl stir together mushrooms, bok choy, and salt. Taste and adjust seasoning as needed.
- Use filling in our vegan bao bun recipe. Alternatively, ladle into lettuce cups or serve over brown rice.
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