Northern-Style Steamed Buns with Stir-Fried Pork and Peppers
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Ingredients
- 300 g plain flour
- 1 tsp fast action dried yeast
- 350 g pork loin steaks, thinly sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 2 tbsp light soy sauce
- 2 garlic cloves
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 490 kcal
- Protein
- 27.3 g
- Carbohydrate
- 60.9 g
- of which sugars
- 3.9 g
- Fat
- 15.9 g
- of which saturates
- 4.2 g
- Fibre
- 4.1 g
- Salt
- 1.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the plain flour with the fast action dried yeast, a pinch of salt and 160ml warm water to a smooth dough. Knead for 5 minutes, then cover and leave to rise for 30 minutes.
- 2
Divide the dough into 8 pieces, shape into rough buns and set each on a small square of baking paper.
- 3
Set the buns in a steamer basket, spaced apart, cover and steam for 15 minutes, until risen and cooked through.
- 4
Meanwhile heat the groundnut oil in a wok and stir-fry the pork for 3 minutes, until browned and cooked through with no pink remaining.
- 5
Add the garlic and peppers and stir-fry for 3 minutes, until the peppers are just tender.
- 6
Stir in the light soy sauce and toss for 1 minute.
- 7
Split the warm steamed buns and fill with the pork and pepper stir-fry to serve.
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