Recipes
Date posted: 27/05/2024
Ingredients
| Bao buns | 2 |
| Garden Gourmet® Sensational™ Vegan Pulled Fillet | 45g |
| Leaves of baby gem lettuce | 2 |
| Teriyaki sauce | 20g |
| Pickled cucumber | 20g |
| Spring onion, julienne | 10g |
| Red chillies, julienne | 4g |
Method
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- Place the frozen buns, along with the paper they are packed with, on to a microwaveable plate.
- Microwave for 1 minute.
- To start the vegan bao filling, warm the Garden Gourmet® Sensational™ Pulled Fillet in the oven, 180°C for approx. 4 mins, or gently fry in an oiled pan until starting to crisp on the edges.
- Divide the pulled fillet equally between the baby gem leaf and leave to one side.
- Take the warm bao buns and drizzle approx. 5gm of sauce in the base of each and then fill each one with the leaf and pulled fillet.
- Place onto a serving dish with the open edge facing upwards.
- Top with the pickled cucumber, then the spring onion followed by the red chillies
- Drizzle with the remaining sauce to finish.