Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Dried black mushrooms |
| 1 cup | Roast pork |
| ½ cup | Cooked shrimp |
| 3 \N | Water chestnuts |
| ½ cup | Scallions |
| ½ teaspoon | Salt |
1. Soak dried mushrooms.
2. Shred roast pork. Coarsely chop cooked shrimp, water chestnuts and soaked mushrooms. Mince scallions.
3. Combine ingredients with salt and mix well to blend. VARIATIONS: 1. For the pork, use half roast pork and half chicken livers. (Parboil and mince the latter.)
2. For the vegetables, substitute ½ cup Chinese cabbage and ¼ cup each of bamboo shoots and celery, all shredded; also ¼ cup water chestnuts and 2 scallions, both minced. In step 3, add with the salt 1 tablespoon soy sauce, ½ teaspoon sugar and a few drops of sesame oil.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .