| 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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