Steamed Big Bok Choy & Shiitake Bao (V)

STEAMED BIG BOK CHOY & SHIITAKE BAO

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**

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

COOKING TIP: Place a liner (patchment paper or a piece of cabbage leaf) in a steamer before cooking ; baos are frozen but are fully cooked.

STEAM DIRECTIONS - RECOMMENDED

1: HEAT – frozen baos in the plastic wrapper in a microwave for 30 seconds.

2: ADD – 5 cups of cold water to a pot and place a steam basket onto the pot.

3: TURN – heat to MEDIUM to HIGH, bring water to a boil.

4: PLACE – patchment liner paper into the steam basket, take baos out from the plastic wrapper and place them onto the liner; add a lid.

5: STEAM – frozen baos for at least 10 minutes, depending on the power of the stove. Adjust cooking time as needed.

6: REMOVE– baos from heat and rest for a few minutes.

7: DEVOUR and ENJOY.

MICROWAVE DIRECTIONS

1: HEAT – frozen baos in the plastic wrapper in a microwave for 30 seconds.

2: TAKE – baos out from the plastic wrapper and wrap them in a damp paper towel.

3: MICROWAVE – for 2 minutes until the baos are hot inside out (baos are fully cooked); adjust time as needed.

4: REST– baos for a few minutes.

5: DEVOUR and ENJOY.