Mongolian Lamb Steam Buns with Slaw

Mongolian Lamb Steam Buns with Slaw

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 29, 2018.
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Ingredients

Steam buns

  • 1-2 frozen gua bao steam buns

Mongolian Lamb

  • ½ red onion *
  • ½ -1 clove minced garlic
  • ½ tsp grated ginger *
  • 150g pulled lamb
  • 20g Mongolian sauce

Slaw

  • ½ baby bok choy *
  • ½ Lebanese cucumber *
  • 1 spring onion *
  • ½ apple
  • 1 Tbsp mayonnaise
  • Zest and juice of ¼ lemon *

To Serve

  • 1 Tbsp coriander leaves *

Steps

  1. Prep steam buns Make 3 large, equal sized balls of foil. Arrange in a triangle, at the bottom of a large pot (or use a lined double boiler/pot steamer). Place buns on top of a small, lined, heat-proof plate and ensure they don’t touch. Place plate on top of foil balls and fill pot with water, until water touches the bottom of plate.
  2. Cook steam buns Bring pot to a boil, on high heat. Reduce to a simmer, then cover with a tightfitting lid and steam for about 10 minutes, until buns are fluffy and warm. Be careful when lifting lid off pot, as steam may burn. While buns steam, thinly slice onion and heat a drizzle of oil in a medium fry-pan, on medium heat.
  3. Cook Mongolian lamb Add onion, garlic and ginger to pan. Cook for 1-2 minutes, until starting to soften. Reduce heat to low, then add pulled lamb and Mongolian sauce. Cook for about 5 minutes, breaking up lamb as it cooks, until liquid has reduced. Season to taste, with pepper.
  4. Prep slaw While lamb cooks, very thinly slice bok choy, cucumber and spring onion. Cut apple in quarters, remove core (discard core) and thinly slice. Add all to a medium bowl, along with mayonnaise, lemon zest and juice. Mix to combine and season to taste.
  5. Fill buns with Mongolian lamb, slaw and coriander. Serve any remaining slaw on the side.