| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chinese | Chinese, Pork | 4 | Servings |
INGREDIENTS
| 1 | lb | Pork butt, chopped fine |
| 4 | Water chestnuts, coarsely | |
| chopped | ||
| 1 | Green onion, minced | |
| 2 | T | Preserved Tianjin vegetable |
| MARINADE: | ||
| 1 1/2 | t | Dark soy sauce |
| 1/2 | t | Sugar |
| 1/2 | t | Salt |
| 1/2 | t | Sesame oil |
| 1 | t | Cornstarch |
INSTRUCTIONS
Fresh pork lends itself well to steaming, either cubed, sliced or minced, and combined or topped with "flavoring" ingredients. Preparation: Mix marinade. In bowl, mix chopped pork, water chestnuts, 1/2 preserved vegetable, & marinade; mix together with your fingers - it's faster. Spread mixture on round 12" plate. Sprinkle with remaining preserved vegetable. Refrigerate if working in advance. Steaming: Bring pork mixture to room temperature before steaming. Bring water in steamer to rapid boil. Steam for about 20 minutes. Sprinkle with chopped onions just before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 187
Total Fat: 20.3g
Cholesterol: 110mg
Sodium: 706.6mg
Potassium: 610.9mg
Carbohydrates: 4.5g
Fiber: 2.3g
Sugar: 1g
Protein: 31.8g