• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
530 - Per serving (1/4 recipe)
Protein:
33 g
Fat:
30 g
Carbohydrates:
32 g
Sodium:
800 mg

Credit
Xiao Wang - @xiaoeats

Serves: 4
Prep Time: 20 mins
Cook Time: 25 mins
1. If you are having trouble finding Sichuan pepper oil, double up on the group Sichuan peppercorn for a similar numbing sensation 2. A substitute for Sichuan peppercorns is an equal part combination of black peppercorns and coriander seeds, however the numbing sensation is irreplaceable 3. Peanut butter can be used as a substitute for sesame paste
Pickled Radish
  1. For the pickled radish, in a small saucepan heat 1/3 cup of white vinegar, 1/3 cup of sugar, 1/3 cup of water and 1 tsp of salt, stir until the sugar dissolves, do not bring to a boil. Once heated, transfer to a lidded container and add thinly sliced radish, pickle for at least 3 hours.
Crispy Shallots
  1. For the crispy shallots, thinly slice shallots and lightly dust with flour and season with salt, fry in oil until golden brown
Turkey Baos
  1. Season turkey for 1 hour with rice wine, soy sauce, sesame oil and white pepper
  2. Steam turkey until internal temperature reaches 180 F, about 20 minutes
  3. Shred the turkey or cut into 1inch chunks
  4. In a mixing bowl mix together ingredients for the sauce
  5. Add shredded turkey to the sauce and mix to thoroughly coat each piece
  6. Steam baos as per cooking instructions
  7. Assemble bao with sauced turkey and garnish with shredded cucumber, quick pickled radish and crispy shallots

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