| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 2 | Servings |
INGREDIENTS
| 1/2 | c | Crabmeat |
| 1/4 | c | Fresh mushrooms |
| 1/4 | c | Bamboo shoots |
| 1 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 2 | ts | Soy sauce |
| 1/2 | lb | Roast pork |
| Cornstarch | ||
| 1 | Egg white | |
| Oil for deep-frying | ||
| 1/4 | c | Chinese parsley |
INSTRUCTIONS
1. Flake crabmeat. Mince mushrooms and bamboo shoots. Then blend in cornstarch, salt and soy sauce. 2. Cut roast pork in 1/4-inch slices, then in 1-1/2 inch squares. Dust lightly with additional cornstarch. 3. Spread crabmeat mixture over half the pork squares. Top, sandwich fashion, with remaining squares. Dip each "sandwich" in egg white. 4. Meanwhile heat oil. Add pork "sandwiches" a few at a time and deep-fry until golden. Drain on paper toweling. Mince parsley and sprinkle over as a garnish. 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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