Hoisin Filet Bao Buns
WITH PUNCHY SLAW AND CHILI CRISP MAYO
It’s been a while since we’ve shared another Gregor-appropriate recipe. If you’re wondering who Gregor is, go read the Spicy Peanut Ramen recipe. I cannot keep explaining this man to everyone individually. The requirements are very simple: as few ingredients, time, and actual cooking as possible, because Gregor has other things to do. Like serial dating. Or running through the woods without even being chased by a bear. Anyways, in this aggressively weeknight-friendly recipe, bao buns (storebought and frozen, gasp) get stuffed with sticky hoisin-glazed filet, punchy slaw consisting of carrots, cucumber, and fresh herbs, and drizzled with chili crisp mayo. Because Gregor only cares about fiber now. Protein is sooooo 2025.
Ingredients
Punchy Slaw
- 1 red chili
- 1 carrot (peeled and thinly sliced)
- ½ English cucumber (thinly sliced)
- A bunch / ½ cup coriander leaves (lightly packed)
- small bunch / ¼ cup mint leaves (lightly packed)
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
Chili Crisp Mayo
- ½ cup mayo
- 1 tbsp chili crisp
Hoising Filet
- 1 tbsp neutral oil
- 2 Thick-Cut Filets
- ⅓ cup hoisin sauce
To Assemble
- 8 Bao Buns
SERVES 2-3
preparation
Punchy Slaw
- Thinly slice the chili, carrot, and cucumber.
- Add to a bowl along with coriander and mint leaves, soy sauce, rice vinegar and sesame oil. Mix well and store in the fridge until ready to serve.
Chili Crisp Mayo
- Combine mayo and chili crisp in a bowl and mix until combined. Store in the fridge until ready to use.
Hoisin Filet
- Slice the filets into 1-2 cm / 0.4-0.8 inch thick slices.
- Heat oil in a non-stick pan over medium heat. Add the filet slices and cook for 5-6 minutes, turning midway through.
- Once browned, add the hoisin sauce and mix to coat well. Cook for another minute and remove from the heat.
Assembly
- Steam the buns according to the packaging instructions, and fill with hoisin filet, punchy slaw, and a drizzle of chili crisp mayo.