| 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 (up to) |
| 3 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Shred or mince roast pork and cooked shrimp.
2. Shred bamboo shoots, water chestnuts and scallions.
3. Blanch celery and Chinese cabbage; drain well. Roll in a clean towel,
pressing to remove as much moisture as possible; then shred.
4. Heat oil. Add pork and shrimp; stir-fry only to heat through.
5. Add shredded vegetables, soy sauce, salt and pepper; stir-fry only to
heat through.
6. Transfer mixture to a colander; drain and let cool. VARIATIONS:
1. For the roast pork, substitute roast beef or ham.
2. For the shrimp, substitute cooked chicken.
3. For the Chinese cabbage, substitute 1 cup bean sprouts, blanched.
4. In step 5, add 1/2 teaspoon sugar with the seasonings.
5. 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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