Minced Squab

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Minced Squab Ingredients

2 tb Peanut oil	1/2 ts Salt
2 Squabs, skinned, boned	1 ts Sesame oil
2 Garlic cloves; minced	1/2 c Chicken stock
2 sl Ginger; minced	2 Stalks scallions; minced
8 Fresh chinese mushrooms,	2 ts Cornstarch, mixed with
8 Water chestnuts, skinned,	2 ts Water
1/4 c Virginia ham, chopped fine	1/4 c Bamboo shoots, chopped fine
1 tb Dark soy sauce	8 Iceburg lettuce leaves
1 tb Oyster sauce	Hoisin sauce
1/2 ts Sugar

Instructions for Minced Squab

Heat the wok and add the oil. When the oil is very hot, add the squab, garlic, and ginger. Stir-fry for 2 minutes. Add the mushrooms, water chestnuts, bamboo shoots, and Virginia ham. Stir-fry for 1 minute. Add the soy sauce, oyster sauce, sugar, salt and sesame oil. Stir-fry for another minute. Add the chicken stock and cover for 2-1/2 minutes. Add the scallions. Thicken the mixture with the cornstarch blend. Mix thoroughly. 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. (see part 2 for more) Temperature(s): HOT, ROOM Effort: DIFFICULT Time: 00:45 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Chinese

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