PAN-FRIED SCALLION BUN

LEARN • COOK • SHARE • ENJOY

Local, seasonal fresh produce meets traditional Chinese recipes. The food we prep is local, traditional, and cultural.

READY TO COOK – KEEP FROZEN DO NOT THAW – COOK THOROUGHLY

BEST CONSUMED WITHIN TWO WEEKS AFTER PURCHASE

**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, EGGS, OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS**

 

Package:

  • Pre-packed and ready-to-cook

  • 15 min. prep time

  • Recommend one bag as a side dish

Main Ingredients:

  • Wheat flour dough

  • Sacllion, vegetable oil, and salt.

  • Contain wheat

STORAGE TIP: Store your buns in a freezer until you are ready to cook.

COOKING TIP: Pan-fry frozen; defrost for about 30 mins in a room temperature before cooking and short the cooking time (if desired)

SKILLET PAN-FRY DIRECTIONS - RECOMMENDED

1: ADD – 4 tablespoons of vegetable oil (or oil of your choice, not recommending sesame oil) to a 10-inch frying pan (use non-stick pans only); coat evenly.

2: PLACE – frozen buns on the warm skillet; leave ½ inch between each bun (may need to cook a few buns at a time, depending on the pan size).

3: PAN-FRY – the buns on medium to high heat until the bottoms turn a light brown (usually takes 7 minutes).

4: TURN and COOK – another side on medium heat for 7 or more minutes, by which point the buns should be done.

5: CHECK – that buns are cooked thoroughly. CAREFUL, THEY ARE HOT!

6: DEVOUR and ENJOY.