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CATEGORY CUISINE TAG YIELD
Meats Chinese Chinese, Dim sum 1 Servings

INGREDIENTS

**** NO E ***** Karen Adler FNGP13B. Yield: 2 doz. 1 recipe of the steamed barbecue pork buns
1/2 c Pineapple tidbits
1/4 c Carrot;diced; cooked
1/4 c Green pepper; diced
1/4 c Sweet mixed ginger; diced
1 tb Oil
1 1/2 c Chicken breast;diced; -=OR=- Chicken breast; diced
2 ts Cornstarch
1/2 ts Light soy sauce
1/2 ts Dark soy sauce
1/2 ts Sherry
1 tb Oil
3 tb Plum sauce
1 tb Pineapple juice
1 tb Cornstarch
1 ts Catsup
1 ts Sugar
1 ts Vinegar
1 ts Salt

INSTRUCTIONS

FILLING
MEAT MARINADE
SAUCE MIXTURE
TO MAKE FILLING: Mix meat with marinade for 1/2 hour       or more. Stir
fry in 1 tbsp. of oil until almost done. Add vegetables and stir fry for 1
minute more. Add sauce mixture. Stir until thickened, mix well and chill.
WRAPPING: Follow direction for steamed              barbecued pork buns.
BAKING: Same as curry beef buns.      DO AHEAD NOTES: same as for the curry
beef buns.           Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM
by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

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