Jackfruit Bao Buns
Jackfruit Bao Buns
Directions
- Combine rehydrated mushrooms and their water, minced garlic, ginger and shallots, soy sauce, hoisin sauce, cinnamon stick, maple syrup, rice wine vinegar, sesame oil, and gochujang and simmer on medium for 20 minutes.
- Drain and rinse the jackfruit. Using a cheesecloth, squeeze the jackfruit to get rid of the water.
- Heat 1 tablespoon of sesame oil and add dried jackfruit. Sautee for a few mins until caramelized then add the Chinese 5 spice. Once caramelized, add the all-purpose flour and turn the heat to low. Cook a few more mins until the flour is cooked then add to the liquid. Cook for 5 more minutes until thick.
- To serve, steam bao buns 5-10 mins or until heated through. Add jackfruit to buns and garnish with sliced chilis and cilantro.
Ingredients
- 2 19 oz. cans Roland® Young Green Jackfruit
- 1/4 tsp Chinese Five-Spice Powder
- 3 tbsp flour, all-purpose
- 4 to 6 Bao buns
- pepper(s), fresno, thinly sliced
- cilantro, fresh, picked from the stems
- 1/2 cup Roland® Dried Wild Forest Mushrooms, rehydrated and finely chopped
- 6 garlic, clove(s), minced
- 1 tbsp ginger, minced
- 1/2 cup Roland Soy Sauce
- 2 shallot(s), finely chopped
- 1/2 cup Roland® Hoisin Sauce
- 1 cinnamon, stick
- 4 tbsp Roland Maple Syrup
- 1/4 cup Roland Rice Wine Vinegar
- 1 tbsp Roland® Sesame Oil, toasted
- 1 tbsp Roland® Gochujang