💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › minced-squ… captured on 2022-06-11 at 22:07:34.
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---------- Recipe via Meal-Master (tm) v8.02
Title: MINCED SQUAB B1
Categories: Chinese, Poultry, Appetizers
Yield: 2 servings
2 tb Peanut oil
2 Squabs, skinned, boned
- and finely chopped
2 Garlic cloves; minced
2 sl Ginger; minced
8 Fresh chinese mushrooms,
-washed, soaked,
-and chopped fine
8 Water chestnuts, skinned,
-washed, chopped fine.
1/4 c Virginia ham, chopped fine
1 tb Dark soy sauce
1 tb Oyster sauce
1/2 ts Sugar
1/2 ts Salt
1 ts Sesame oil
1/2 c Chicken stock
-(homemade or canned)
2 Stalks scallions; minced
2 ts Cornstarch, mixed with
2 ts Water
1/4 c Bamboo shoots, chopped fine
8 Iceburg lettuce leaves
Hoisin sauce
-(for individual garnish)
Heat the wok and add the oil. When the oil is very
hot, add the squab, garlic, and ginger. Stir-fry for 2
minutes. Add the mushrooms, water chestnuts, bamboo
shoots, and Virginia ham. Stir-fry for 1 minute. Add
the soy sauce, oyster sauce, sugar, salt and sesame
oil. Stir-fry for another minute. Add the chicken
stock and cover for 2-1/2 minutes. Add the scallions.
Thicken the mixture with the cornstarch blend. Mix
thoroughly. To serve, spoon 2 tablespoons of the
minced squab onto 1 lettuce leaf, top with 1 teaspoon
Hoisin sauce, roll up like a tortilla, and eat with
the fingers. (see part 2 for more)
Temperature(s): HOT, ROOM Effort: DIFFICULT Time:
00:45 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN
FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81
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