Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | **** NO E ***** Karen Adler FNGP13B. Yield: 2 doz. 1 recipe of the steamed barbecue pork buns |
½ cup | Pineapple tidbits |
¼ cup | Carrot;diced; cooked |
¼ cup | Green pepper; diced |
¼ cup | Sweet mixed ginger; diced |
1 tablespoon | Oil |
1½ cup | Chicken breast;diced; -=OR=- Chicken breast; diced |
2 teaspoons | Cornstarch |
½ teaspoon | Light soy sauce |
½ teaspoon | Dark soy sauce |
½ teaspoon | Sherry |
1 tablespoon | Oil |
3 tablespoons | Plum sauce |
1 tablespoon | Pineapple juice |
1 tablespoon | Cornstarch |
1 teaspoon | Catsup |
1 teaspoon | Sugar |
1 teaspoon | Vinegar |
1 teaspoon | Salt |
FILLING
MEAT MARINADE
SAUCE MIXTURE
TO MAKE FILLING: Mix meat with marinade for ½ hour or more. Stir fry in 1 tbsp. of oil until almost done. Add vegetables and stir fry for 1 minute more. Add sauce mixture. Stir until thickened, mix well and chill.
WRAPPING: Follow direction for steamed barbecued pork buns.
BAKING: Same as curry beef buns. DO AHEAD NOTES: same as for the curry beef buns. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>