Mary Kay Lang's Take a Bao

Name: Take a Bao
Ingredients: 11 Bao Bao Buns, steamed; 2 lb. Short Beef Ribs; 2 lb. Gulf Shrimp; 1 ½ Cups Soy Sauce; 1 ½ Cups White Vinegar; 1 ½ Cups Sugar; 6-8 Cloves Garlic; 1 tsp. Onion Powder; 1 tsp. Cooking Wine; ¼ Cup Green Onions; 1 Tbsp. Sesame Oil; 2 tsp. Ginger Powder; 2 Tbsp. Oyster Sauce; ¼ Cup Sriracha Ketchup; 1 Cup Shredded Carrots; 1 Cucumber, thin sliced; 1 Cup Radish; 1 Cup Cabbage; ¼ Cup Cilantro, chopped; 1 Tbsp. Fish Sauce; 2 Tbsp. Sriracha; 4 Tbsp. Sugar; 4 Tbsp. White Vinegar; 1 Cup Flour; 1 Cup Cornstarch; 1 tsp. Salt; 1 tsp. Pepper; 1 Cup Mayonnaise; 4 Tbsp. Sriracha Ketchup; 6 Tbsp. Sriracha

A Mandarin delight from the imperial kitchens of the Qing Dynasty. This ensemble of beef, shrimp, spice and dragon fire salad is engulfed by a sweet and soft, steamed bao bao bun. The Hoy Fong sriracha ketchup powers up this exotic meat, seafood and vegetable combination to open your fortune cookie that reads "Fit for the Emperor".

Mealtime: Sandwich
Diet: Meat Lovers
Contains: Dairy / Lactose, Gluten, Shellfish, Soy, Wheat

Purchase | $4.99

Mary Kay Lang's Take a Bao

By Mary Kay Lang