| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
12 |
Servings |
INGREDIENTS
| 4 |
|
Dried black mushrooms |
| 1 |
c |
Roast pork |
| 1/2 |
c |
Cooked shrimp |
| 3 |
|
Water chestnuts |
| 1/2 |
c |
Scallions |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Shred roast pork. Coarsely chop cooked shrimp, water chestnuts and
soaked mushrooms. Mince scallions.
3. Combine ingredients with salt and mix well to blend. VARIATIONS:
1. For the pork, use half roast pork and half chicken livers. (Parboil and
mince the latter.)
2. For the vegetables, substitute 1/2 cup Chinese cabbage and 1/4 cup each
of bamboo shoots and celery, all shredded; also 1/4 cup water chestnuts and
2 scallions, both minced. In step 3, add with the salt 1 tablespoon soy
sauce, 1/2 teaspoon sugar and a few drops of sesame oil.
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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