STEAMED BIG VEGGIE 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**
Package:
Pre-packed and ready-to-cook
12 min. prep time
Recommend one bag as a side dish.
Main Ingredients:
Wheat flour dough, bok choy juice
Bok choy, shiitake mushroom, 13 spice, soy sauce, sesame oil, salt and sugar.
Contain soy and wheat
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 the damp paper towel.
3: MICROWAVE – for 2 minutes until the baos are hot inside out (baos are cooked aleady); adjust time as needed.
4: REST– baos for a few minutes.
5: DEVOUR and ENJOY.