Shrimp And Vegetable Filling
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | 1 | Servings | |
INGREDIENTS
| 1 | T | 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 | t | Sugar |
| 1 | t | Soy sauce |
| 1/2 | t | Ground black pepper |
| 1 | t | Sesame oil |
| 1 | t | Cornstarch |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 263
Calories From Fat: 172
Total Fat: 19.5g
Cholesterol: 1.2mg
Sodium: 1109.8mg
Potassium: 1417.8mg
Carbohydrates: 18.8g
Fiber: 4.7g
Sugar: 8.7g
Protein: 7.2g