| 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 |
tb |
Preserved Tianjin vegetable |
| 1 1/2 |
ts |
Dark soy sauce |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sesame oil |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
MARINADE:
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 chest- nuts,
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 ad- vance.
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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