| 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 | T | Cornstarch |
| 2 | T | Sherry |
| 2 | T | Light soy sauce |
| 1 | T | Vinegar |
| 1 | T | Sesame oil |
| 1/4 | c | Chicken broth |
| 1 | t | Hoisin sauce |
| 1 | t | Oyster sauce |
INSTRUCTIONS
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>
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”
Nutrition (calculated from recipe ingredients)
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Calories: 311
Calories From Fat: 133
Total Fat: 15g
Cholesterol: <1mg
Sodium: 816mg
Potassium: 827mg
Carbohydrates: 31g
Fiber: 4.6g
Sugar: 7.5g
Protein: 7.4g