| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** Karen Adler FNGP13B. Yield: 2 doz. 1 recipe of the steamed barbecue pork buns | ||
| 1/2 | c | Pineapple tidbits |
| 1/4 | c | Carrot;diced; cooked |
| 1/4 | c | Green pepper; diced |
| 1/4 | c | Sweet mixed ginger; diced |
| 1 | tb | Oil |
| 1 1/2 | c | Chicken breast;diced; -=OR=- Chicken breast; diced |
| 2 | ts | Cornstarch |
| 1/2 | ts | Light soy sauce |
| 1/2 | ts | Dark soy sauce |
| 1/2 | ts | Sherry |
| 1 | tb | Oil |
| 3 | tb | Plum sauce |
| 1 | tb | Pineapple juice |
| 1 | tb | Cornstarch |
| 1 | ts | Catsup |
| 1 | ts | Sugar |
| 1 | ts | Vinegar |
| 1 | ts | Salt |
INSTRUCTIONS
FILLING MEAT MARINADE SAUCE MIXTURE TO MAKE FILLING: Mix meat with marinade for 1/2 hour or more. Stir fry in 1 tbsp. of oil until almost done. Add vegetables and stir fry for 1 minute more. Add sauce mixture. Stir until thickened, mix well and chill. 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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