Minced squab
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Peanut oil |
| 2 | Squabs, skinned, boned and finely chopped | |
| 2 | Garlic cloves; minced | |
| 2 | slices | Ginger; minced |
| 8 | Fresh chinese mushrooms, washed, soaked, and chopped fine | |
| 8 | 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 | Stalks scallions; minced | |
| 2 | teaspoons | Cornstarch, mixed with |
| 2 | teaspoons | Water |
| ¼ | cup | Bamboo shoots, chopped fine |
| 8 | Iceburg lettuce leaves | |
| Hoisin sauce (for individual garnish) | ||
Directions
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