Bao Buns & Bok Choy!

Posted at 14:00 • 18 Feb • Autumn Parker @Sauteedtears • Recipe


Okay, I came up with this idea for dinner with fifteen dollars and next to nothing in my kitchen. But it worked out didn’t it? I wanted something eastern asian that wasn’t just fried rice and stir-fry and arrived at this. I think you’ll like it.

For the sake of transparency, I’ve never made bao buns at home and I’ve never roasted bok choy. Grilled, yes. Roasted? No. It came out pretty yummy though according to my family. This recipe is great for inexperienced cooks, if you can turn on your oven, you’ll be fine!

Bao Buns
&
Bok CHoy!

Posted at 14:00 • 18 Feb • Autumn Parker @Sauteedtears • Recipe


Okay, I came up with this idea for dinner with fifteen dollars and next to nothing in my kitchen. But it worked out didn’t it? I wanted something eastern asian that wasn’t just fried rice and stir-fry and arrived at this. I think you’ll like it.

For the sake of transparency, I’ve never made bao buns at home and I’ve never roasted bok choy. Grilled, yes. Roasted? No. It came out pretty yummy though according to my family. This recipe is great for inexperienced cooks, if you can turn on your oven, you’ll be fine!

Bao Buns &
Bok
Choy!

Posted at 14:00 • 18 Feb • Autumn Parker @Sauteedtears • Recipe


Okay, I came up with this idea for dinner with fifteen dollars and next to nothing in my kitchen. But it worked out didn’t it? I wanted something eastern asian that wasn’t just fried rice and stir-fry and arrived at this. I think you’ll like it.

For the sake of transparency, I’ve never made bao buns at home and I’ve never roasted bok choy. Grilled, yes. Roasted? No. It came out pretty yummy though according to my family. This recipe is great for inexperienced cooks, if you can turn on your oven, you’ll be fine!

Ingredients

Bao Bun Filling

Roasted Bok Choy

Bao Bun Filling

8 oz Mushrooms

1.5 cup of Gardein Grounds

3 tbsp Teriyaki

3 tbsp Culinary CBD Oil

There are multiple ways to produce this type of hemp plant oil, but this I have found is the most effective for cooking

You’ll need:

  • 16 Oz Olive or Coconut Oil
  • 1.5 Cups CBD Flower, ground
  • A Crock Pot
  • Cheese Cloth or another fine strainer (I used a metal coffee filter)

Add oil and flower to your crock pot. Cook on low heat for 4-6 hours. Do not allow oil to surpass a temperature of 240 degrees. Once finished, strain the mixture carefully. Store in a cool, dry place.

1 tsp Five Spice

1 tsp Cumin

1 Ground Ginger

1 tbsp Dried Minced Onion

2+ tbsp Fish Sauce

1 tbsp Turbinado Sugar

Green Onion for Garnish

8 oz Mushrooms

1.5 cup of Gardein Grounds

3 tbsp Teriyaki

3 tbsp Culinary CBD Oil

There are multiple ways to produce this type of hemp plant oil, but this I have found is the most effective for cooking

You’ll need:

  • 16 Oz Olive or Coconut Oil
  • 1.5 Cups CBD Flower, ground
  • A Crock Pot
  • Cheese Cloth or another fine strainer (I used a metal coffee filter)

Add oil and flower to your crock pot. Cook on low heat for 4-6 hours. Do not allow oil to surpass a temperature of 240 degrees. Once finished, strain the mixture carefully. Store in a cool, dry place.

1 tsp Five Spice

1 tsp Cumin

1 Ground Ginger

1 tbsp Dried Minced Onion

2+ tbsp Fish Sauce

1 tbsp Turbinado Sugar

Green Onion for Garnish

2 lbs Baby Bok Choy Cleaned & Halved

.5 cups of Soy Sauce

1 tbsp of Five Spice

3 tbsp Culinary CBD Oil

There are multiple ways to produce this type of hemp plant oil, but this I have found is the most effective for cooking

You’ll need:

  • 16 Oz Olive or Coconut Oil
  • 1.5 Cups CBD Flower, ground
  • A Crock Pot
  • Cheese Cloth or another fine strainer (I used a metal coffee filter)

Add oil and flower to your crock pot. Cook on low heat for 4-6 hours. Do not allow oil to surpass a temperature of 240 degrees. Once finished, strain the mixture carefully. Store in a cool, dry place.

2 tsp Smoked Paprika

Juice of One Orange

1 tbsp Garlic

Honey to Drizzle

Black Pepper to Taste

Roasted Bok Choy

2 lbs Baby Bok Choy Cleaned & Halved

.5 cups of Soy Sauce

1 tbsp of Five Spice

3 tbsp Culinary CBD Oil

There are multiple ways to produce this type of hemp plant oil, but this I have found is the most effective for cooking

You’ll need:

  • 16 Oz Olive or Coconut Oil
  • 1.5 Cups CBD Flower, ground
  • A Crock Pot
  • Cheese Cloth or another fine strainer (I used a metal coffee filter)

Add oil and flower to your crock pot. Cook on low heat for 4-6 hours. Do not allow oil to surpass a temperature of 240 degrees. Once finished, strain the mixture carefully. Store in a cool, dry place.

2 tsp Smoked Paprika

Juice of One Orange

1 tbsp Garlic

Honey to Drizzle

Black Pepper to Taste

I’ll mention this again later on, and like I do in all my recipes - please exercise your artistic autonomy when making this! The filling for your buns can be whatever you like, and if you don’t like bok choy, brussel sprouts are a good alternative! Let’s begin.

  • Preheat your oven to 400 degrees. Line a baking sheet with parchment paper (for easy clean up). Thoroughly clean your bok choy with hot water and vinegar, paying special attention to the leaves.

 

  • Typically, the ends of bok choy need to be removed as they do not cook well. However, I am using young bok choy in this recipe so, this step is not necessary.

 

  • Slice each bulb in half lengthwise. Line your bok choy on your baking sheet. See the photo.

 

 

 

  • Preheat your oven to 400 degrees. Line a baking sheet with parchment paper (for easy clean up). Thoroughly clean your bok choy with hot water and vinegar, paying special attention to the leaves.

 

  • Typically, the ends of bok choy need to be removed as they do not cook well. However, I am using young bok choy in this recipe so, this step is not necessary.

 

  • Slice each bulb in half lengthwise. Line your bok choy on your baking sheet. See the photo.

 

 

 


  • Mix all of the ingredients for your bok choy sauce (except the honey and black pepper) in a bowl and blend until smooth.

 

  • Using a marinade brush or spoon spread 3 quarters of your mixture over the bok choy. You will need the rest for later. Drizzle with honey and black pepper.

 

  • Bake your bok choy at 400 degrees for 20 minutes. If you prefer more char (like me) cook under broiler for the last 5 minutes, checking periodically.

 

  • Once pleasantly browned, turn off the oven, but leave the pan inside to keep warm.
  • Mix all of the ingredients for your bok choy sauce (except the honey and black pepper) in a bowl and blend until smooth.

 

  • Using a marinade brush or spoon spread 3 quarters of your mixture over the bok choy. You will need the rest for later. Drizzle with honey and black pepper.

 

  • Bake your bok choy at 400 degrees for 20 minutes. If you prefer more char (like me) cook under broiler for the last 5 minutes, checking periodically.

 

  • Once pleasantly browned, turn off the oven, but leave the pan inside to keep warm.
  • Mix all of the ingredients for your bok choy sauce (except the honey and black pepper) in a bowl and blend until smooth.

 

  • Using a marinade brush or spoon spread 3 quarters of your mixture over the bok choy. You will need the rest for later. Drizzle with honey and black pepper.

 

  • Bake your bok choy at 400 degrees for 20 minutes. If you prefer more char (like me) cook under broiler for the last 5 minutes, checking periodically.

 

  • Once pleasantly browned, turn off the oven, but leave the pan inside to keep warm.
  • Mix all of the ingredients for your bok choy sauce (except the honey and black pepper) in a bowl and blend until smooth.

 

  • Using a marinade brush or spoon spread 3 quarters of your mixture over the bok choy. You will need the rest for later. Drizzle with honey and black pepper.

 

  • Bake your bok choy at 400 degrees for 20 minutes. If you prefer more char (like me) cook under broiler for the last 5 minutes, checking periodically.

 

  • Once pleasantly browned, turn off the oven, but leave the pan inside to keep warm.

  • For the buns I used store-bought buns. There are many recipes for making them from scratch but I am Yeast Challenged. If you are Yeast Handicable like me, your local Asian market should carry a variety to choose from. I found a pack of 10 palm-sized buns for $2.50.

 

  • Prepare according to instructions on package..

 

  • Your filling can be whatever protein you choose. If you’re following my recipe, here’s what you do: Clean your mushrooms by removing dirt and grime with a dry paper towel. Chop fairly small, see the photo:

 

  • For the buns I used store-bought buns. There are many recipes for making them from scratch but I am Yeast Challenged. If you are Yeast Handicable like me, your local Asian market should carry a variety to choose from. I found a pack of 10 palm-sized buns for $2.50.

 

  • Prepare according to instructions on package..

 

  • Your filling can be whatever protein you choose. If you’re following my recipe, here’s what you do: Clean your mushrooms by removing dirt and grime with a dry paper towel. Chop fairly small, see the photo:

 

 

  • For the buns I used store-bought buns. There are many recipes for making them from scratch but I am Yeast Challenged. If you are Yeast Handicable like me, your local Asian market should carry a variety to choose from. I found a pack of 10 palm-sized buns for $2.50.

 

  • Prepare according to instructions on package..

 

  • Your filling can be whatever protein you choose. If you’re following my recipe, here’s what you do: Clean your mushrooms by removing dirt and grime with a dry paper towel. Chop fairly small, see the photo:

 

  • For the buns I used store-bought buns. There are many recipes for making them from scratch but I am Yeast Challenged. If you are Yeast Handicable like me, your local Asian market should carry a variety to choose from. I found a pack of 10 palm-sized buns for $2.50.

 

  • Prepare according to instructions on package..

 

  • Your filling can be whatever protein you choose. If you’re following my recipe, here’s what you do: Clean your mushrooms by removing dirt and grime with a dry paper towel. Chop fairly small, see the photo:

 

 


  • Set your burner to medium-high heat. Combine your seasonings, putting your sauces and oil in first, followed by the dry seasonings. Saute your mushrooms and grounds for about 10 minutes. Allow to simmer on low.

 

  • I periodically added soy and fish sauce because I wanted my filling to be more ‘wet’. I did this since the mushrooms only produce so much moisture and the grounds produce none.

 

  • Once finished, fill your buns with your desired about of meat - we used about 2 tablespoons per bun. Garnish with green onions and enjoy.

This serves 5 people with 3-4 buns per person.

 

 

Follow @SauteedTears for more great recipes!

  • Set your burner to medium-high heat. Combine your seasonings, putting your sauces and oil in first, followed by the dry seasonings. Saute your mushrooms and grounds for about 10 minutes. Allow to simmer on low.

 

  • I periodically added soy and fish sauce because I wanted my filling to be more ‘wet’. I did this since the mushrooms only produce so much moisture and the grounds produce none.

 

  • Once finished, fill your buns with your desired about of meat - we used about 2 tablespoons per bun. Garnish with green onions and enjoy.

This serves 5 people with 3-4 buns per person.

 

Follow @SauteedTears for more great recipes!

  • Set your burner to medium-high heat. Combine your seasonings, putting your sauces and oil in first, followed by the dry seasonings. Saute your mushrooms and grounds for about 10 minutes. Allow to simmer on low.

 

  • I periodically added soy and fish sauce because I wanted my filling to be more ‘wet’. I did this since the mushrooms only produce so much moisture and the grounds produce none.

 

  • Once finished, fill your buns with your desired about of meat - we used about 2 tablespoons per bun. Garnish with green onions and enjoy.

This serves 5 people with 3-4 buns per person.

 

 

Follow @SauteedTears for more great recipes!

  • Set your burner to medium-high heat. Combine your seasonings, putting your sauces and oil in first, followed by the dry seasonings. Saute your mushrooms and grounds for about 10 minutes. Allow to simmer on low.

 

  • I periodically added soy and fish sauce because I wanted my filling to be more ‘wet’. I did this since the mushrooms only produce so much moisture and the grounds produce none.

 

  • Once finished, fill your buns with your desired about of meat - we used about 2 tablespoons per bun. Garnish with green onions and enjoy.

This serves 5 people with 3-4 buns per person.

 

Follow @SauteedTears for more great recipes!