| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** Karen Adler FNGP13B. Yield: 2 doz. 1 recipe of the basic steamed barbecued pork buns | ||
| 4 | oz | Can of sliced mushrooms |
| 2 | c | Ham; finely diced |
| 2 | Celery stalks; finely diced | |
| 1/2 | c | Canned bamboo shoots dice fine |
| 2 | Green onion stalks | |
| 2 | tb | Cornstarch |
| 2 | tb | Sherry |
| 2 | tb | Light soy sauce |
| 1 | tb | Vinegar |
| 1 | tb | Sesame oil |
| 1/4 | c | Chicken broth |
| 1 | ts | Hoisin sauce |
| 1 | ts | Oyster sauce |
INSTRUCTIONS
FILLING SAUCE MIXTURE TO MAKE FILLING: Stir fry filling ingredients together for 2 minutes, then add sauce mixture. Stir until thickened. Chill well before wrapping. 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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