Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Print
Total:
35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 1/2 teaspoons cornstarch, whisked with 1 tablespoon cold water
  • Pinch ground white pepper
  • 4 to 6 large bao buns, steamed, or soft sandwich buns
  • Spicy Shrimp and Ground Beef Buns:
  • 1 ounce dried shrimp
  • 5 or 6 small dried Chinese (shiitake) mushrooms
  • 1 tablespoon peanut oil
  • 1 ounce smoked bacon or pancetta, finely diced
  • 1 shallot, smashed and finely diced
  • 8 ounces ground beef
  • 4 ounces shredded bamboo shoots, drained and diced
  • 1 jalapeno, stemmed and finely diced
  • 1 green pepper, seeded and diced
  • 1 to 2 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Shaoshing rice wine
  • 6 pickled cornichons, finely sliced, for serving
  • Chili oil, optional, for serving
  • 1/4 cup chopped fresh cilantro, for serving
  • 1 tablespoon finely chopped peanuts mixed with 2 tablespoons sugar, optional, for serving

Directions

For the spicy shrimp and ground beef buns: Combine the shrimp and dried mushrooms in a bowl and pour 1 cup boiling water over to cover. Let stand at least 10 minutes, and then drain, reserving the liquid, and finely chop.

Heat a wok over medium-high heat and add the peanut oil. Add the shrimp, mushrooms, bacon and shallots and fry, stirring constantly, 1 to 2 minutes. Stir in the ground beef, breaking the meat up with a spatula and cooking until no longer pink, 3 to 4 minutes. 

Add the bamboo shoots, jalapenos and green peppers and toss 1 to 2 minutes. Drizzle in about 1/2 cup of the mushroom soaking liquid along with the light soy sauce, dark soy sauce and rice wine and bring to a simmer. Stir in the cornstarch slurry and cook until thickened and glossy, about 1 minute. Season with the white pepper. 

To serve, spoon about 1/2 cup of the mixture (depending on the bun size) onto each bun and garnish with the cornichons, a drizzle of chili oil, if using, and the cilantro. Sprinkle the peanuts with sugar, if using, over the top of each bao and serve immediately.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Gong Bao Haddock Goujons

Recipe courtesy of Ching-He Huang

Braised Pork Belly Bao

Recipe courtesy of Ching-He Huang

Vegetable Lettuce Wraps (Sin Cai Bao)

Recipe courtesy of Ching-He Huang

Pork Steamed Buns

Recipe courtesy of Brian Boitano

Beef and Pork Buns

Recipe courtesy of Brooks' House of BBQ

Hawaiian Steamed Beef Buns

Recipe courtesy of Cooking Channel

Spicy Eggplant

Recipe courtesy of Martin Yan

Spicy Hotpot

Recipe courtesy of Ching-He Huang

Kung Pao Beef

Recipe courtesy of Ching-He Huang

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Unwrapped

6pm | 5c

Duff Till Dawn

7:30pm | 6:30c
On Tonight
On Tonight

Crazy Cookie Builds

8pm | 7c

Crazy Cookie Builds

8:30pm | 7:30c

Unwrapped

9pm | 8c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Crazy Cookie Builds

12:30am | 11:30c

Unwrapped

1am | 12c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here