Prep time: 15 minutes
Cook time: 15 minutes
Makes: 8 servings
3 tbsp (45 mL) hoisin sauce
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) canola or vegetable oil
1 green onion, minced
2 tsp (10 mL) Sriracha sauce
1 boneless skinless Ontario turkey breast, about 1 lb/454 g
8 steamed rice buns (bao or dim sum buns)
Julienned cucumber or bread and butter pickles
Fresh cilantro leaves
Hoisin sauce (optional)
In a shallow dish, whisk together hoisin sauce, soy sauce, oil, green onion and sriracha. Add turkey breast and turn to coat well. Cover and refrigerate for at least 15 minutes or up to 24 hours.
Heat greased or oiled barbecue grill to medium heat and grill turkey breast for 15 to 20 minutes, basting with remaining marinade and turning occasionally until no longer pink inside. Place on cutting board; let stand 3 minutes before slicing thinly.
Meanwhile, place bao buns on small pieces of parchment or wax paper. Place in a steamer, in single layer and steam for 5 to 10 minutes to warm through. Turn off heat.
Slice buns to open if not already and fill with sliced turkey. Tuck cucumber, carrots and cilantro in bun and drizzle with more hoisin if desired to enjoy.
Tip: For added crunch to this little bun, simply sprinkle some crushed peanuts into the bun.
Look for buns in Asian grocery stores or in larger grocery stores in the freezer aisle or alongside fresh noodles in the produce aisle.