Uncooked roast pork filling

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, .

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