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Vegetables, Meats, Grains, Eggs Chinese Vegetable 4 Servings

INGREDIENTS

2 c Bamboo shoots
1/2 c Chicken breast
1/2 c Smoked ham
1/4 c Water chestnuts
2 Egg whites
1 tb Cornstarch
Chinese parsley

INSTRUCTIONS

1. Cut bamboo shoots lengthwise in 2-inch strips.
2. Mince chicken together with smoked ham and water chestnuts.
3. Blend egg whites with cornstarch; then add to minced ingredients and mix
to a smooth paste.
4. Roll bamboo strips one at a time in the paste to coat well and arrange
on a heatproof dish.
5. Steam for 10 minutes (see "How-to Section"). Serve hot, garnished with
Chinese parsley.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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