Stir-fried Roast Pork And Shrimp Filling
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 12 | Servings |
INGREDIENTS
| 1/2 | c | Roast pork |
| 1/4 | c | Cooked shrimp |
| 1/2 | c | Bamboo shoots |
| 1/4 | c | Water chestnuts |
| 3 | Scallions | |
| 1/2 | c | Celery |
| 1 | c | Chinese cabbage |
| 2 | up to | |
| 3 | T | Oil |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Shred or mince roast pork and cooked shrimp. Shred bamboo shoots, water chestnuts and scallions. Blanch celery and Chinese cabbage; drain well. Roll in a clean towel, pressing to remove as much moisture as possible; then shred. Heat oil. Add pork and shrimp; stir-fry only to heat through. Add shredded vegetables, soy sauce, salt and pepper; stir-fry only to heat through. Transfer mixture to a colander; drain and let cool. VARIATIONS: For the roast pork, substitute roast beef or ham. For the shrimp, substitute cooked chicken. For the Chinese cabbage, substitute 1 cup bean sprouts, blanched. In step 5, add 1/2 teaspoon sugar with the seasonings. After step 5, sprinkle mixture with a few drops of sesame oil. FOR EGGROLLS/SPRING ROLLS From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 44
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 547.8mg
Potassium: 134.1mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: 1.6g