Minced squab b1

Yield: 2 servings

Measure Ingredient
2 tablespoons PEANUT OIL
2 \N SQUABS, SKINNED, BONED, AND FINELY CHOPPED
2 \N CLOVES GARLIC, MINCED
2 \N GINGER SLICES, MINCED
8 \N FRESH CHINESE MUSHROOMS, WASHED, SOAKED,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 LEAVES OF ICEBURG LETTUCE HOISON 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

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