CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Chinese |
|
1 |
Servings |
INGREDIENTS
1 |
tb |
Vegetable oil |
2 |
|
Cloves garlic, minced |
1 |
|
Spring onion, finely chopped |
3/4 |
lb |
Chinese cabbage, chopped, blanched in boiling water for 1 min, drained and squeezed dry in paper towels |
1/4 |
c |
Cooked baby shrimp, minced |
1 |
ts |
Sugar |
1 |
ts |
Soy sauce |
1/2 |
ts |
Ground black pepper |
1 |
ts |
Sesame oil |
1 |
ts |
Cornstarch |
1 |
tb |
Water |
INSTRUCTIONS
Heat the oil in a wok, fry garlic and spring onion til garlic is a light
golden colour. Stir in cabbage and shrimp, and cook one more minute. Add
sugar, soy sauce, pepper and sesame oil, stir; then add cornstarch mixed
with water. Stir again. The mixture should thicken immediately. Fill buns
as with above recipe.
Posted to rec.food.recipes by marple@cs.ubc.ca (Kirk Marple) on 1993, .
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