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.
Add the onion, red pepper and bok choy. Continue to saute until the pepper slices are crisp-tender.
Set vegetables aside. Add the garlic and ginger to the pan.
Followed by the ground meat.
Stir in the spices and brown the meat thoroughly.
When the meat is brown, wilt the bok choy leaves on the side.
Make the sauce: Combine the peanut butter and chili paste in a small bowl.
Stir in the soy sauce. At this point you can also add some fresh cilantro, lime juice, fish sauce, whatever.
Split the buns and spread the sauce on the bottom of each one. Then top it with some of the meat.
Add a large spoonful of veggies, ending with the bok choy leaves.
Top it off and you’re ready to serve!
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