| 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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