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Minced squab b1
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| Artist: |
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| Categories: |
Appetizers, Asian, Chinese, Ethnic, Exotic, Poultry, Squab, Wok |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | PEANUT OIL | | 2
| | SQUABS, SKINNED, BONED, AND | | | -FINELY CHOPPED | | 2
| | CLOVES GARLIC, MINCED | | 2
| | GINGER SLICES, MINCED | | 8
| | FRESH CHINESE MUSHROOMS | | | -WASHED, SOAKED, CHOPPED FINE | | 8
| | WATER CHESTNUTS, SKINNED | | | -WASHED, CHOPPED FINE. | | 1/4
| cup | VIRGINIA HAM, CHOPPED FINE | | 1
| tbsp | DARK SOY SAUCE | | 1
| tbsp | OYSTER SAUCE | | 1/2
| tsp | SUGAR | | 1/2
| tsp | SALT | | 1
| tsp | SESAME OIL | | 1/2
| cup | CHICKEN STOCK (HOMEMADE | | | -OR CANNED) | | 2
| | STALKS SCALLIONS, MINCED | | 2
| tsp | CORNSTARCH, MIXED WITH | | 2
| tsp | WATER | | 1/4
| cup | BAMBOO SHOOTS, CHOPPED | | | -FINE | | 8
| | LEAVES OF ICEBURG LETTUCE | | | -HOISON SAUCE, FOR INDIVIDUAL | | | -GARNISH |
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Procedures:
| 1 | Heat the wok and add the oil. | | 2 | When the oil is very hot, add the squab, garlic, and ginger. | | 3 | Stir-fry for 2 minutes. | | 4 | Add the mushrooms, water chestnuts, bamboo shoots, and virginia ham. | | 5 | Stir-fry for 1 minute. | | 6 | Add the soy sauce, oyster sauce, sugar, salt and sesame oil. | | 7 | Stir-fry for another minute. | | 8 | Add the chicken stock and cover for 2-?minutes. | | 9 | Add the scallions. | | 10 | Thicken the mixture with the cornstarch blend. | | 11 | Mix thoroughly. | | 12 | To serve, spoon 2 tablespoons of the minced squab onto 1 lettuce leaf, top with 1 teaspoon hoisin sauce, roll up like a tortilla, and eat with the fingers. | | 13 | (see part 2 for more) temperature(s): hot, room effort: difficult time: 00:45 |
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