| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Ham/pork, China, Update, Archived | 1 | Servings |
INGREDIENTS
| 2 | tb | Cornstarch |
| 6 | tb | Ater |
| 1 | tb | Oil |
| 1 | c | Chopped onions |
| 2 | c | Coarsely chopped Chinese Roast Pork |
| 2 | tb | Light soy sauce |
| 1 | tb | Sugar |
| pn | Salt | |
| pn | White peper | |
| 1/4 | c | Chopped scallions |
INSTRUCTIONS
ROAST PORK FILLING RECIPE Stir together cornstarch and 4 tablespoons water and set aside. Heat oil in work over moderate heat. Add onions and cook, stirring constantly, until soft and translucent. Stir in pork, remaining 2 tablespoons of water, soy sauce, sale and pepper. Push pork to one side, make well in the center, and then pour cornstarch mixture in and sitr until thickens. Add scallions and mix in. Remove from heat and set aside to cool to room temperature. The filling can be made ahead of time and will keep in the refrigerator for a week. Bring to room temperature before using. Roast Pork Filling: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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