Mongolian Lamb Steam Buns with Slaw
Easy and delicious melt in your mouth flavours.
My Own Food Bag
This dish will appear in My Own Food Bag on Sunday, May 28, 2017.
- 4 gua bao steam buns, frozen
- ½ red onion, finely diced
- 1 clove garlic, finely chopped
- 1 teaspoon grated ginger *
- 250g pulled lamb
- 50g Mongolian sauce
- 1 tablespoon chopped coriander leaves *
- ½ baby bok choy, end trimmed 1cm, rinsed and leaves separated *
- ½ Lebanese cucumber *
- ¼ red onion (optional)
- 1 spring onion *
- ½ apple
- 1 teaspoon sriracha
- 1-2 tablespoons mayonnaise
- Zest and juice of ½ lemon *
- ½ tablespoon picked coriander leaves *
- 1 Make 3 large, equal sized balls of foil and arrange in a triangle at the bottom of a large pot. Line a small, heat-proof plate with baking paper and place buns on top. Place plate on top of foil balls, and fill pot with water to just below plate.
- 2 Bring to a boil on high heat. Reduce to a simmer, cover with a tight-fitting lid and steam for about 10 minutes, until buns are warm and fluffy.
- 3 While buns steam, heat a drizzle of oil in a medium fry-pan on medium heat. Add onion, garlic and ginger and cook for 2-3 minutes, until starting to soften.
- 4 Reduce heat to low and add pulled lamb and Mongolian sauce. Cook for about 5 minutes, breaking up lamb with a wooden spoon as it cooks, until no liquid remains. Stir through chopped coriander and season to taste with pepper. While lamb cooks, prepare slaw.
- 5 Very thinly slice bok choy, cucumber, red onion and spring onion. Cut apple in quarters lengthways, remove core and thinly slice (discard core). Add all to a medium bowl, along with all remaining slaw ingredients. Mix to combine and season to taste with salt and pepper.
- TO SERVE divide steam buns between plates, open buns and fill with Mongolian lamb, then top with slaw and picked coriander. Serve any remaining slaw on the side.
- SERVES 2
- Energy: 2758 kj / 659 kcal
- Protein: 38.7g
- Carbohydrate: 87.8g
- Fat: 15.2g
- Pantry staple
- * Shared ingredient with another recipe