'Buddha Bun' Vegetarian Filling

Recipe Ingredients

2 tablespoons	30ml	Oyster-flavoured sauce
1 tablespoon	15ml	Toasted sesame seeds
1 tablespoon	15ml	Soy sauce (or dark soy sauce)
1/2 teaspoon	2.5ml	Sugar
1/8 teaspoon	0.6ml	Freshly-ground white pepper
		For The Filling
5		Dried black mushrooms
1/4 cup	27g / 1oz	Diced carrot
2 tablespoons	30ml	Diced Sichuan preserved vegetables - (optional)
1 tablespoon	15ml	Vegetable oil
1 cup	146g / 5.1oz	Coarsely-chopped baby bok choy - (abt 3)
1/4 cup	27g / 1oz	Chopped Chinese celery

Recipe Instructions

Stir the oyster-flavored sauce, sesame seeds, soy sauce, sugar and pepper together in a bowl until the sugar is dissolved.

For the Filling: Pour enough warm water over the mushrooms in a medium bowl to cover completely. Soak until softened, about 20 minutes. Drain. Discard the mushroom stems and dice the caps finely.

Bring a small pot of water to a boil. Stir in the diced carrots and cook for 1 minute. Remove them with a slotted spoon and drain. If using the preserved vegetables, add them to the boiling water; cook 15 seconds to remove the excess salt and drain.

Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides. Add the carrot, bok choy, celery, mushrooms and preserved vegetables to the wok and stir-fry for 1 minute. Drizzle the seasonings over the vegetables and stir to mix. Scoop the filling out of the wok and let cool before using.

Use this filling for Martin Yan's "Golden Baked Buns" or "Steamed Buns" (see recipes).

This recipe yields enough filling for about 15 buns.

Source:
"MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Tea House Food) - - from the TV FOOD NETWORK CANADA"

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