| 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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