Yeung Man Cooking | Amazing Banh Mi Tacos worth TACO-ING ABOUT @YEUNGMANCOOKING | Uploaded August 2022 | Updated October 2024, 42 minutes ago.
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yeungmancooking.com
LEARN HOW TO MAKE A FLAVOUR PACKED BANH MI TACOS RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Crunchy, fresh, tangy, sweet, and absolutely delicious - join me in this episode and learn how to make some amazing banh mi tacos you can enjoy today!
Ingredients:
1 carrot
90g lo bak (or daikon)
1/3 cup rice vinegar
2 + 2 tbsp maple syrup
1 tbsp soy sauce
1 large red onion
200g oyster mushrooms
1/4 cup plantbased mayo (youtu.be/huBM4lBKJpk)
2 tbsp sriracha
6 tortilla
2 tbsp chili oil (youtu.be/IkBWsfsEVkM)
2 tbsp avocado oil
1 tbsp soy sauce
1 tsp dark soy sauce
few sprigs cilantro
sprinkle of white sesame seeds
Directions:
1. Slice the carrot and lo bak into thin matchsticks. Place them together in a mixing bowl and add the rice vinegar, 2 tbsp maple syrup, and soy sauce. Mix well and let it pickle in the fridge for a few hours or overnight
2. Thinly slice the red onion and roughly chop the oyster mushrooms
3. Combine the plantbased mayo with the sriracha
4. Place the tortilla onto a baking tray and preheat the oven to 350F
5. Heat up a nonstick pan to medium heat. Add the chili oil followed by the red onions. Sauté for 7-8min. Then, season with some salt and add 2 tbsp maple syrup. Sauté for another 2min. Set aside the caramelized onions
6. Heat the pan back to medium heat and add the avocado oil followed by the oyster mushrooms. Sauté for 7-8min. Then, add the soy sauce, dark soy sauce. Sauté for 2min and set aside
7. Heat up the tortilla in the oven for a few minutes
8. Plate and assemble the tacos with the mushrooms, red onions, pickled carrots, fresh cilantro, spicy mayo, and a sprinkle of white sesame seeds
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/CwrkAp-QQUY
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A FLAVOUR PACKED BANH MI TACOS RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Crunchy, fresh, tangy, sweet, and absolutely delicious - join me in this episode and learn how to make some amazing banh mi tacos you can enjoy today!
Ingredients:
1 carrot
90g lo bak (or daikon)
1/3 cup rice vinegar
2 + 2 tbsp maple syrup
1 tbsp soy sauce
1 large red onion
200g oyster mushrooms
1/4 cup plantbased mayo (youtu.be/huBM4lBKJpk)
2 tbsp sriracha
6 tortilla
2 tbsp chili oil (youtu.be/IkBWsfsEVkM)
2 tbsp avocado oil
1 tbsp soy sauce
1 tsp dark soy sauce
few sprigs cilantro
sprinkle of white sesame seeds
Directions:
1. Slice the carrot and lo bak into thin matchsticks. Place them together in a mixing bowl and add the rice vinegar, 2 tbsp maple syrup, and soy sauce. Mix well and let it pickle in the fridge for a few hours or overnight
2. Thinly slice the red onion and roughly chop the oyster mushrooms
3. Combine the plantbased mayo with the sriracha
4. Place the tortilla onto a baking tray and preheat the oven to 350F
5. Heat up a nonstick pan to medium heat. Add the chili oil followed by the red onions. Sauté for 7-8min. Then, season with some salt and add 2 tbsp maple syrup. Sauté for another 2min. Set aside the caramelized onions
6. Heat the pan back to medium heat and add the avocado oil followed by the oyster mushrooms. Sauté for 7-8min. Then, add the soy sauce, dark soy sauce. Sauté for 2min and set aside
7. Heat up the tortilla in the oven for a few minutes
8. Plate and assemble the tacos with the mushrooms, red onions, pickled carrots, fresh cilantro, spicy mayo, and a sprinkle of white sesame seeds
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/CwrkAp-QQUY
