Minced squab

Yield: 2 Servings

Measure Ingredient
2 tablespoons Peanut oil
2 \N Squabs, skinned, boned and finely chopped
2 \N Garlic cloves; minced
2 slices Ginger; minced
8 \N Fresh chinese mushrooms, washed, soaked, and chopped fine
8 \N Water chestnuts, skinned, washed, chopped fine.
¼ cup Virginia ham, chopped fine
1 tablespoon Dark soy sauce
1 tablespoon Oyster sauce
½ teaspoon Sugar
½ teaspoon Salt
1 teaspoon Sesame oil
½ cup Chicken stock (homemade or canned)
2 \N Stalks scallions; minced
2 teaspoons Cornstarch, mixed with
2 teaspoons Water
¼ cup Bamboo shoots, chopped fine
8 \N Iceburg lettuce leaves
\N \N 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 2-½ 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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