Asian Sliders with Steamed Buns, Part II

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by Heather Harris Brady

Okay, so during the previous post we went over making steamed buns – today we’ll get to the filling. I used ground pork so I could get more of a patty but you could use ground chicken, ground beef or a slice of extra firm tofu – whatever suits your fancy.

If you follow this recipe you’ll have about half of your steamed rolls left over. They freeze well, so you can have a batch on hand – this filling goes together in about 15 minutes so if you have a batch in the freezer it will make a quick meal to get on the table. Otherwise, if you’re having a larger gathering, just double the quantities below.

Asian Sliders, Makes enough filling for about 10 sliders

  • One pound of ground meat (or extra firm tofu slices)
  • 1 c. baby carrots, sliced
  • 1/2 a red pepper, cut in strips
  • 1/2 c. sliced onion
  • 1 small head of baby bok choy, sliced with leaves set aside
  • 1 T. minced garlic
  • 1 T. minced ginger
  • 2 T. peanut butter
  • 3 T. low-sodium soy sauce
  • 1 t. red chili paste (or to taste)
  • 10 steamed buns (previous post)

Heat a saucepan over medium high and a tablespoon of olive, peanut or sesame oil. Saute the carrots until they are crisp-tender.

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Add the onion, red pepper and bok choy. Continue to saute until the pepper slices are crisp-tender.

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Set vegetables aside. Add the garlic and ginger to the pan.

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Followed by the ground meat.

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Stir in the spices and brown the meat thoroughly.

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When the meat is brown, wilt the bok choy leaves on the side.

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Make the sauce: Combine the peanut butter and chili paste in a small bowl.

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Stir in the soy sauce. At this point you can also add some fresh cilantro, lime juice, fish sauce, whatever.

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Split the buns and spread the sauce on the bottom of each one. Then top it with some of the meat.

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Add a large spoonful of veggies, ending with the bok choy leaves.

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Top it off and you’re ready to serve!

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One year ago: Soft Pumpkin Cookies

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