Bao buns with smashed cucumber

Say no to the takeaway and yes to fluffy bao buns served with a crunchy cucumber, broccoli and edamame salad.

Ingreadient

• 100g frozen Essential Edamame Beans
• 100g Essential Broccoli, cut into small florets
• 2 tbsp Cooks' Ingredients Japanese Rice Vinegar
• 2 tbsp soy sauce
• 2 tsp toasted sesame oil
• 1 clove/s garlic, finely grated
• 1 tsp caster sugar
• 200g Essential Cucumber
• 270g pack 6 frozen Itsu Hoisin Duck Bao Buns
• chilli oil, for drizzling
• 30g roasted salted cashew nuts, roughly chopped

Step by step

1. Cook the edamame beans according to pack instructions. Meanwhile, bring a small saucepan of salted water to the boil. Add the broccoli florets and simmer for 2 minutes; refresh in cold water, then drain and set aside with the edamame beans to cool completely
2. In a serving bowl, combine the vinegar, soy sauce, sesame oil, garlic and sugar. Put the cucumber on a chopping board and whack it a few times with a rolling pin so it splits and develops crevices in the flesh (these will soak up the dressing). Roughly chop the cucumber into large chunks and stir into the dressing. Set aside until ready to serve (up to 2 hours).
3. Microwave or steam the bao buns from frozen according to pack instructions. Just before serving, stir the broccoli and edamame into the bowl with the cucumber, then lightly drizzle over some chilli oil and scatter the cashews over the top. Serve the smashed cucumber salad with the bao buns.