Stir-fried roast pork and shrimp filling
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Roast pork |
| ¼ | cup | Cooked shrimp |
| ½ | cup | Bamboo shoots |
| ¼ | cup | Water chestnuts |
| 3 | Scallions | |
| ½ | cup | Celery |
| 1 | cup | Chinese cabbage (up to) |
| 3 | tablespoons | Oil |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
Directions
1. Shred or mince roast pork and cooked shrimp.
2. Shred bamboo shoots, water chestnuts and scallions.
3. Blanch celery and Chinese cabbage; drain well. Roll in a clean towel, pressing to remove as much moisture as possible; then shred.
4. Heat oil. Add pork and shrimp; stir-fry only to heat through.
5. Add shredded vegetables, soy sauce, salt and pepper; stir-fry only to heat through.
6. Transfer mixture to a colander; drain and let cool. VARIATIONS: 1. For the roast pork, substitute roast beef or ham.
2. For the shrimp, substitute cooked chicken.
3. For the Chinese cabbage, substitute 1 cup bean sprouts, blanched.
4. In step 5, add ½ teaspoon sugar with the seasonings.
5. After step 5, sprinkle mixture with a few drops of sesame oil.
FOR EGGROLLS/SPRING ROLLS
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .