Y’all know how much I love a good bao. If it’s on the menu anywhere, I’m ordering it. And at home, i’ve got a freezer stash so i can throw some together whenever.

Like a tortillas, you can really use any filling you’ve got lying around.

For instance, for these buns, I just make my tried and true sticky short-ribs, which we often enjoy bunless, and top them with a balsamic slaw, and drizzle with kewpie and japanese bbq sauce.

Perfect bite.

Ingredients:

bao buns, steamed according to directions

sticky asian short ribs

1 red cabbage, thinly shredded

1 1/2 roma tomatoes, halved lengthwise and then thinly sliced

1/2 red onion, thinly sliced

4 oz balsamic vinegar

3 oz avocado oil

pinch of salt and peper

japanese bbq sauce (I use bachan’s)

kewpie

Directions:

In a large bowl, toss together cabbage, tomato, onion, vinegar, oil, salt and pepper. Set aside.

Assemble baos, by layering spoonful’s of short ribs, and top with a scoop of slaw. Drizzle bbq sauce and kewpie over the top.