IN THE KIT
12 ozbeyond meat
6 ozpak choi
1 ozspicy pickle blend
2 ozwater chestnuts
6 ozchar siu sauce blend
3 ozorange sesame salad dressing
2 ozgreen onions
Salt & pepper
Kitchen Items Needed
Medium pot with lid
Steam basket (or strainer)
Wash & roughly chop whole pak choi;
Cut cucumbers into small dice, place in bowl;
Roughy chop water chestnuts & peanuts;
Thinly slice green onions.
Fill a medium pot with a few inches of water. Line a steam basket (or strainer) with parchment paper; place it in the pot, making sure it doesn’t touch the water. Bring water to simmer on medium-high. Working in batches if necessary to avoid overlapping, place the bao buns in the steam basket. Cover the pot & let the buns steam, 8 to 10 minutes, until light & fluffy. Carefully remove the steam basket from the heat & set aside on a plate, covered loosely with foil.
While bao buns steam, in a large pan, heat a drizzle of oil on medium-high. Add beyond meat, water chestnuts & ginger/garlic/ponzu blend. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned & cooked through.
While the filling cooks, combine salad dressing, pak choi, carrots & half green onions in a large bowl. Toss well, season with salt, pepper, & set aside.
In a small bowl, combine cucumbers & pickle blend. Set aside.
Add ½ char siu sauce, cook, stirring frequently, 2 to 3 minutes, until reduced & thickened; season with S&P to taste.
Divide the steamed bao buns between your plates. Fill each bao bun with a spoonful each of the char siu beyond meat & the bok choy salad. Garnish with peanuts, remaining scallions & drizzle with remaining char siu sauce. Serve any remaining bok choy salad on the side. Bon appétit!