Serves 4
Shopping List
Precooked lamb ribs
6 ready-made bao buns
2-3 bunches of green onions
1 carrot
1 medium cucumber
Rice wine vinegar
Sugar
Star anise
Peppercorns
Terra Delyssa Deglet Noor Organic Pitted Dates
Oyster sauce
Chili flakes
Method
Roasted Lamb Ribs
Shred meat from precooked lamb ribs and set aside
6 steamed buns
Place ready-made bao buns in a bamboo steamer over a pan of boiling water for 6-8 minutes (Optional: add green onions to buns)
2-3 Bunches Green Onions
Cut into thin rounds
1 cup julienne carrots
Use a julienne peeler (OXO Good Grips Julienne Peeler, $12.99) to strip one carrot into long strands
1 medium cucumber
Use a julienne peeler to strip one cucumber into long strands
Make The Pickled Vegetables
In a pot over medium heat, add ¼ cup rice wine vinegar, 2 Tbsp. sugar, 1 star anise, 1 tsp peppercorns and simmer for 5 minutes until infused. Pour over vegetables
Make the Sticky sauce
In a pan over medium heat steep ½ cup Terra Delyssa Deglet Noor Organic Pitted Dates in ½ cup boiling water until soft. Add 2 Tbsp. soy sauce, 1 Tbsp oyster sauce, 1 Tbsp. gochujang ,1 Tbsp. chili flakes, 1 Tbsp. rice wine vinegar. Bring all ingredients to a gentle simmer. Blend until smooth
Assemble
Place shredded meat in sauce, place inside bao, and top with pickles and green onion
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This original article first appeared in the Fall 2023 issue of City Style and Living Magazine.
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