Warm the oil in a large frying pan and fry the zucchini, eggplant, and bell pepper until slightly browned. Mix the rice vinegar, brown sugar, and soy sauce in a medium-sized bowl. Add to the frying pan and simmer for two to three minutes until the sauce gets thicker. Remove from the heat. First, prepare the Chinese BBQ Sauce, Asian Cabbage Slaw and Steamed Bao Buns, that will all be used in this recipe. Cut the chicken breast into small thin strips. Mix cornflour and plain flour in a large bowl. Add the chicken and mix thoroughly ensuring every bit of chicken is coated. Heat a generous glug of oil in a large non-stick frying pan Lightly flour a surface and knead the dough for 7-10 minutes. Return the dough to a lightly oiled bowl and cover with a damp towel. Let rise for 1 hour. Make the filling: Drain the package of tofu and lightly squeeze out some of the water. Mince the red onion and chop the tofu in to very small cubes. Make Bao Dough: In a large mixing bowl, add 500g all-purpose flour, 2 tsp (8g) baking powder, 5g fine salt or table salt, and 25g granulated sugar. Mix them very well. Add in 6.25g instant yeast, and make sure to mix them very well. Push all the flour mixture to the side by creating a well in the middle. Heat up 2 tbsp of oil in a medium size pan. Fry spring onions until softened. Add chopped garlic and ginger and fry gently until soft and fragrant. Mix in Chinese five spice and fry gently for one minute. Now add the remaining sauce ingredients: tamari / soy sauce, hoisin sauce, rice vinegar and sugar. Assemble the buns. Place a spoonful of the cooled red bean paste (about 30g) in the middle of a wrapper. Seal the bun completely using whatever method that you feel most comfortable with (Watch the video below for reference). Put the bun on the work surface with the sealed side facing down. Prepare the cornflour / cornstarch slurry by mixing cornflour with 2 tbsp of water in another small bowl. Heat up 1 tbsp of oil in a wok. Add mushroom or tofu dice to the hot oil and stir-fry until the extra moisture cooks out (mushrooms only) and the dice is lightly browned. Transfer to a bowl and set aside. Heat a large saucepan with enough vegetable oil to about 2 cm (1 inch) depth. Place the flour into a large bowl or baking tray. Pour the chicken, together with all of the marinade, onto the flour. Use your hands to coat the chicken in the flour. The liquid in the marinade will mix with the flour to form a light batter. Paneer Tikka Bao Bun Recipe | Steamed Bao Bun | Easy Bao Bun With Simple Tips & Tricks | The Chef-OnHey guy's here i'm sharing with you a delicious yummy Ste tW8T.

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