Best Asian Pork Buns With Bok Choy Slaw Recipes

Pork Buns with Bok-Choy Slaw image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 10

1/2 cup hoisin sauce
4 teaspoons sambal oelek, plus more for serving
5 tablespoons distilled white vinegar
1 red bell pepper, halved, seeded, and cut into 1/4-inch strips (1 1/2 cups)
1 small head bok choy, stems thinly sliced (1 cup), leaves reserved
Kosher salt and freshly ground pepper
1 pound ground pork
8 teaspoons mayonnaise
4 split-top hot-dog buns, such as King's Hawaiian
1/2 cup lightly packed fresh herbs, such as mint, cilantro, or basil

Steps:

Stir together hoisin, sambal oelek, and 1 tablespoon vinegar. In another bowl, stir together bell pepper, bok-choy stems, and remaining 1/4 cup vinegar. Season with salt and pepper.
Place pork in a medium nonstick skillet over medium-high heat. Season with salt and cook, breaking up with the back of a spoon, until cooked and beginning to brown, 5 to 6 minutes (there will be some liquid in skillet). Add 1/4 cup hoisin mixture; cook until sauce is reduced and evenly coats meat, about 30 seconds.
Spread mayonnaise on buns. Serve pork in buns with bok-choy leaves, slaw, and herbs, with remaining hoisin mixture and sambal oelek alongside.

Stir-Fried Sesame Baby Bok Choy image

Provided by Diana Kuan

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 8

1 pound baby bok choy
1½ tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon sugar
1 tablespoon peanut or vegetable oil
1 garlic clove, minced
1 (1-inch) piece fresh ginger, peeled and minced
2 teaspoons sesame oil

Steps:

Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.