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