Serving Size  : 0
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2       tablespoons    oyster-flavoured sauce
1       tablespoon     toasted sesame seeds
1       tablespoon     soy sauce
                       = (or dark soy sauce)
1/2     teaspoon       sugar
1/8     teaspoon       freshly-ground white pepper
                       === FOR THE FILLING === http://www.cake-recipe.org
5                      dried black mushrooms
1/4     cup            diced carrot
2       tablespoons    diced Sichuan preserved vegetables -- (optional)
1       tablespoon     vegetable oil
1       cup            coarsely-chopped baby bok choy - (abt 3)
1/4     cup            chopped Chinese celery

Stir the oyster-flavored sauce, sesame seeds, soy sauce, sugar and pepper together in a bowl until the sugar is dissolved. http://www.cake-recipe.org

For the Filling:  Pour enough warm water over the mushrooms in a medium bowl to cover completely.  Soak until softened, about 20 minutes.  Drain.  Discard the mushroom stems and dice the caps finely. http://www.cake-recipe.org

Bring a small pot of water to a boil.  Stir in the diced carrots and cook for 1 minute.  Remove them with a slotted spoon and drain.  If using the preserved vegetables, add them to the boiling water; cook 15 seconds to remove the excess salt and drain.

Heat a wok over high heat until hot.  Pour in the oil and swirl to coat the sides.  Add the carrot, bok choy, celery, mushrooms and preserved vegetables to the wok and stir-fry for 1 minute.  Drizzle the seasonings over the vegetables and stir to mix.  Scoop the filling out of the wok and let cool before using. http://www.cake-recipe.org

Use this filling for Martin Yan's "Golden Baked Buns" or "Steamed Buns" (see recipes). http://www.cake-recipe.org

This recipe yields enough filling for about 15 buns. http://www.cake-recipe.org

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