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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Meat 12 Servings

INGREDIENTS

1/2 c Roast pork
1/4 c Cooked shrimp
1/2 c Bamboo shoots
1/4 c Water chestnuts
3 Scallions
1/2 c Celery
1 c Chinese cabbage
2 up to
3 T Oil
1 T Soy sauce
1/2 t Salt
1 ds Pepper

INSTRUCTIONS

Shred or mince roast pork and cooked shrimp. Shred bamboo shoots,
water chestnuts and scallions. Blanch celery and Chinese cabbage;
drain well. Roll in a clean towel, pressing to remove as much  moisture
as possible; then shred. Heat oil. Add pork and shrimp;  stir-fry only
to heat through. Add shredded vegetables, soy sauce,  salt and pepper;
stir-fry only to heat through. Transfer mixture to a  colander; drain
and let cool. VARIATIONS: For the roast pork,  substitute roast beef or
ham. For the shrimp, substitute cooked  chicken. For the Chinese
cabbage, substitute 1 cup bean sprouts,  blanched. In step 5, add 1/2
teaspoon sugar with the seasonings.  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, http://www.erols.com/hosey.

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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 44
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 547.8mg
Potassium: 134.1mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: 1.6g


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