Name: Uncooked Pork Filling #2
Ingredients: 6 Dried black mushrooms; 1/4 lb Pork; 4 sl Smoked ham; 6 Water chestnuts; 1/4 lb Shrimp; 1 lb Bean sprouts; 1/2 c Bamboo shoots; 1 c Chinese parsley; 2 ts Cornstarch; 1/2 ts Salt; 1/2 ts Sugar; 1/4 ts Pepper; 2 tb Oil

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Meat	12	Servings

INGREDIENTS

6		Dried black mushrooms
1/4	lb	Pork
4	sl	Smoked ham
6		Water chestnuts
1/4	lb	Shrimp
1	lb	Bean sprouts
1/2	c	Bamboo shoots
1	c	Chinese parsley
2	ts	Cornstarch
1/2	ts	Salt
1/2	ts	Sugar
1/4	ts	Pepper
2	tb	Oil

INSTRUCTIONS

1. Soak dried mushrooms.
2. Mince or grind together pork, smoked ham and water chestnuts.
3. Shell, devein and mince shrimp. Blanch bean sprouts. Cut bamboo shoots
and soaked mushmoms in thin strips. Chop Chinese parsley.
4. Combine meat, shrimp and vegetables with remaining ingredients and mix
well to blend.
NOTE: Eggrolls made with this filling must be steamed for 30 minutes to
cook the pork (see Cooking the Eggroll, under "Information: Eggrolls").
They may then be served as is, or deep-fried briefly to make them crisp.
(Pork with some fat is best for this filling.)
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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