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  • What up lovely foodtubers, I hope you're all very well

  • on this beautiful day we're going to make, gorgeous, Chinese style

  • steamed mushroom buns with gorgeous steamed greens

  • It's vegan, it's vegetarian

  • It's full of all the good stuff and really really healthy.

  • Sound good? Let's do it.

  • We're going to start with dried mushrooms, Chinese style-y

  • Cover those with a little boiling water

  • Let that re-hydrate for just a couple of minutes

  • and it kind of gives like a kind of

  • deep broth-y flavour that I absolutely love

  • So let's get cooking. We've got about 500g of chestnut mushrooms

  • but you really could use any mushrooms you can get

  • Mushrooms are a brilliant source of vitamin D and B

  • I'm just gonna like literally rip them up

  • So we're going to start to dry fry those mushrooms

  • then we go in with just a tablespoon of sesame oil

  • Ginger, just a thumb sized piece, my thumb.

  • Not your thumb, my thumb. Slice up this ginger

  • Definitely to my vegan and vegetarian brothers and sisters

  • You know this is vegan, this happy, happy cooking right here

  • Carry on tossing

  • And then I'm using coriander, we'll have the leaves for later

  • the storks just finely chopped, go in. Gorgeous, look at that.

  • I'll slice up these dried mushrooms, you can see they're nice and soft now

  • One little handful will make a lovely difference

  • Here you've got this kind of little broth

  • Really, really big flavour. Don't worry about the moisture because what we want to do is cook

  • that lovely mushroom broth away

  • You can see it almost evaporating as we talk

  • See the little bubbles there

  • So here we are, been cooking for about 4 minutes

  • So first up a little rice wine vinegar

  • about a tablespoon

  • Gives it a little tang and I like that, I like that a lot.

  • and then a little seasoning with a light soya sauce

  • Have a nice little toss up, turn the heat off.

  • Couple of spring onions and chilli

  • Add that to you own preference okay.

  • So that is our filling guys and you can see this happens in pretty much in five minutes

  • Just run your knife through it

  • Next up let's make these beautiful buns

  • This recipe I've developed is so so simple

  • In a bowl we're going to go in with one tin

  • of coconut milk, this is a beautiful measurement

  • and I'm going to do a heaped tin of self raising wholemeal flour

  • cause I want it to be really sort of healthy, full of goodness

  • So the next one, regular white self raising flour. So in we go.

  • and then we want to lightly season this dough

  • Take a little fork, mix it around and you will make a lovely little dough

  • It's going to be a little bit darker than your traditional one

  • because of the whole wheat flour but it will still be nice and light and fluffy

  • I'm going to roll it out to an even sausage. Cut it in half.

  • because we want to divide it into 12

  • So we've got these lovely balls, they take no time to do at all.

  • Stuffing them is quite simple. You just take one of your little buns

  • Just pat it, you can stretch it a bit, it's quite forgiving

  • In the palm of your hand you make a natural

  • little dip, nice two heaped spoons

  • of these gorgeous filling

  • Goes in, it's really simple, not technical at all

  • just bring up the sides and pinch it

  • Now remember you have a raising agent in here

  • And as it cooks it will sponge up and it'll find it's natural, smooth, gorgeous sort of spherical shape

  • What I quite like to do is put it into these sort of large muffin papers

  • Okay it kind of does the job

  • So for a couple of minutes I'm just going to do that and then we can cook them

  • and there's the very last gorgeous little steamed bun

  • I have a wok here, I put about an inch

  • of water in the bottom here, turn that onto full whack

  • I want to get a celebration of greens going

  • We've got choy sum here, what I like to do is just bend it literally around our little steamer

  • You can put some lovely asparagus in,

  • sprouting brocollis, purple brocollis

  • all of these veggies are super high in vitamin C

  • you know antioxidants, you know so good

  • So look I'm going to put that on a high heat

  • steam helps to save nutrients when you're cooking veggies

  • So those veggies, I only want to cook those for about 4 - 4 and half minutes

  • And then those buns, 12 minutes

  • It's beautiful, time to serve up, I've got some lovely sweet chilli sauce here

  • fresh chilli there, toasted sesame seeds, spring onions, coriander

  • I've got some soy sauce here, I've got some hoisin, just have fun

  • Look, ones burst open becasse it was so excited

  • We've got our lovely greens, look at the colour there, just still full of life

  • Look at this.

  • Really beautiful

  • It's truly tasty and even though we've got the wholewheat in there

  • it's a little heavier but it's still soft and fluffy

  • which is really, really important, yum

  • Proper sort of comfort, naughty food but it's all, really, really healthy

  • So guys if you want more healthy recipes

  • Click on the link below and go to Jamieoliver.com and there's loads and laods

  • of new healthy recipes that you can get stuck into

  • If you like this recipe, give us a thumbs up, until next time, take care.

What up lovely foodtubers, I hope you're all very well

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B1 JamieOliver lovely gorgeous steamed healthy broth

Healthy Dim Sum Buns | Jamie Oliver | #10HealthyMeals

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    林子鈞 posted on 2015/08/21
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