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Sweet Potato Tempura Bao Fill 1 Created with Sketch.

with Bok Choy & Apple Salad

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 850 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This dish is all about delicious textural contrast: we’re filling soft, fluffy bao, or Chinese steam buns, with crispy slices of tempura-fried sweet potato. (To achieve the perfect exterior, be sure to get your oil nice and hot, and fry in batches!) A savory-sweet spread complements the flavor of the sweet potato, while radish and pea shoots round out the bao with fresh crunch.

fresh
ingredients
tried-and-true
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Cut off and discard the radish ends; thinly slice into rounds. Peel the sweet potato and cut into ¼-inch-thick rounds. Cut off and discard the root ends of the bok choy; separate the leaves. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Quarter and core the apple; thinly slice lengthwise. Place in a large bowl with the ginger and half the vinegar to prevent browning.

Marinate the radishes:
2 Marinate the radishes:

In a bowl, combine the radishes, remaining vinegar, and half the sesame oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the sweet potato tempura:
3 Make the sweet potato tempura:

While the radishes marinate, in a medium bowl, whisk together the tempura mix and ¼ cup of cold water until smooth; season with salt and pepper. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, coat the sweet potato in the batter (letting any excess drip off). Working in batches, carefully add to the pan and cook 4 to 6 minutes per side, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Steam the buns:
4 Steam the buns:

While the sweet potato cooks, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes per batch, or until softened and puffy. Carefully transfer to a work surface.

Make the salad:
5 Make the salad:

While the buns steam, add the bok choy, half the pea shoots, and the remaining sesame oil to the bowl of seasoned apple. Toss to thoroughly combine. Season with salt and pepper to taste. Transfer to a serving dish.

Plate your dish:
6 Plate your dish:

In a bowl, combine the mayonnaise and tonkatsu sauce. Stir to combine; season with salt and pepper to taste. Gently open each steamed bun; evenly spread with a thin layer of the tonkatsu mayonnaise. Divide the sweet potato tempura, marinated radishes, and remaining pea shoots among the buns. Divide the assembled buns between 2 dishes. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Cut off and discard the radish ends; thinly slice into rounds. Peel the sweet potato and cut into ¼-inch-thick rounds. Cut off and discard the root ends of the bok choy; separate the leaves. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Quarter and core the apple; thinly slice lengthwise. Place in a large bowl with the ginger and half the vinegar to prevent browning.

2 Marinate the radishes:

In a bowl, combine the radishes, remaining vinegar, and half the sesame oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Marinate the radishes:
Make the sweet potato tempura:
3 Make the sweet potato tempura:

While the radishes marinate, in a medium bowl, whisk together the tempura mix and ¼ cup of cold water until smooth; season with salt and pepper. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, coat the sweet potato in the batter (letting any excess drip off). Working in batches, carefully add to the pan and cook 4 to 6 minutes per side, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

4 Steam the buns:

While the sweet potato cooks, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes per batch, or until softened and puffy. Carefully transfer to a work surface.

Steam the buns:
Make the salad:
5 Make the salad:

While the buns steam, add the bok choy, half the pea shoots, and the remaining sesame oil to the bowl of seasoned apple. Toss to thoroughly combine. Season with salt and pepper to taste. Transfer to a serving dish.

6 Plate your dish:

In a bowl, combine the mayonnaise and tonkatsu sauce. Stir to combine; season with salt and pepper to taste. Gently open each steamed bun; evenly spread with a thin layer of the tonkatsu mayonnaise. Divide the sweet potato tempura, marinated radishes, and remaining pea shoots among the buns. Divide the assembled buns between 2 dishes. Serve with the salad on the side. Enjoy!

Plate your dish: