well up lovely food tubers I hope you
all very well on this beautiful day
we’re gonna 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 gonna start with
dried mushrooms Chinese darling cover
those with a little boiling water let
that rehydrate for just a couple of
minutes and it kind of gives like on a
deep rafi flavor that i absolutely love
so let’s get cooking we’ve got about 500
grams 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 gonna
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 is happy happy
cooking right here
carry on tossing and then am using
coriander we’ll have the leaves for
later the stalks 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 one a little broth
really really big flavor 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 are you cooking for about
four 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 some
light soy sauce have a nice little toss
up turn the heat off a couple of spring
onions and chili add that to your own
preference okay so that is our filling
guys and you can see this happens in
pretty much five minutes just run your
knife through it
next up let’s make these beautiful buns
but 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 gonna do a
heaped tin of self-raising wholemeal
flour because I want it to be really
leathe or 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 gonna 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 gonna roll it out to an even
sausage cut it in half because we want
to divide 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 or
you make a natural little dip nice two
heaped spoons of these gorgeous filling
goes in it’s really simple it’s 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’ll sponge up and it will find its
natural smooth gorgeous or 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 gonna 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 on to full whack I want
to get a celebration of greens going
we’ve got choice um here what I like to
do is just bend it literally around our
little steamer you can put some lovely
asparagus in sprouting broccoli x’
purple brook please
all of these veggies are super hind bit
and see in antioxidants you know so good
so look I’m gonna put that on a high
heat steam helps save nutrients when
you’re cooking veggies so those veggies
I only want to cook those for about four
four and a half minutes and then those
buns twelve minutes it’s beautiful
time to serve up I’ve got some lovely
sweet chilli sauce here fresh chilli
they’re toasted sesame seeds spring
onions coriander I’ve got some soy sauce
here I’ve got some hoisin just have fun
look it one burst open because it was so
excited we’ve got a lovely green look at
the colour they’re just still full of
life look at this really beautiful mmm
it’s truly tasty and even though we’ve
got the whole wheat 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 now go to
jamieoliver.com and there’s loads and
loads of new healthy recipes that you
can get stuck into if you like this
recipe give us a thumbs up until next
time okay
you
you
all very well on this beautiful day
we’re gonna 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 gonna start with
dried mushrooms Chinese darling cover
those with a little boiling water let
that rehydrate for just a couple of
minutes and it kind of gives like on a
deep rafi flavor that i absolutely love
so let’s get cooking we’ve got about 500
grams 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 gonna
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 is happy happy
cooking right here
carry on tossing and then am using
coriander we’ll have the leaves for
later the stalks 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 one a little broth
really really big flavor 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 are you cooking for about
four 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 some
light soy sauce have a nice little toss
up turn the heat off a couple of spring
onions and chili add that to your own
preference okay so that is our filling
guys and you can see this happens in
pretty much five minutes just run your
knife through it
next up let’s make these beautiful buns
but 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 gonna do a
heaped tin of self-raising wholemeal
flour because I want it to be really
leathe or 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 gonna 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 gonna roll it out to an even
sausage cut it in half because we want
to divide 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 or
you make a natural little dip nice two
heaped spoons of these gorgeous filling
goes in it’s really simple it’s 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’ll sponge up and it will find its
natural smooth gorgeous or 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 gonna 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 on to full whack I want
to get a celebration of greens going
we’ve got choice um here what I like to
do is just bend it literally around our
little steamer you can put some lovely
asparagus in sprouting broccoli x’
purple brook please
all of these veggies are super hind bit
and see in antioxidants you know so good
so look I’m gonna put that on a high
heat steam helps save nutrients when
you’re cooking veggies so those veggies
I only want to cook those for about four
four and a half minutes and then those
buns twelve minutes it’s beautiful
time to serve up I’ve got some lovely
sweet chilli sauce here fresh chilli
they’re toasted sesame seeds spring
onions coriander I’ve got some soy sauce
here I’ve got some hoisin just have fun
look it one burst open because it was so
excited we’ve got a lovely green look at
the colour they’re just still full of
life look at this really beautiful mmm
it’s truly tasty and even though we’ve
got the whole wheat 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 now go to
jamieoliver.com and there’s loads and
loads of new healthy recipes that you
can get stuck into if you like this
recipe give us a thumbs up until next
time okay
you
you
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