Mix chicken with meat marinade for 1/2 hour or longer. Stir fry in 1 tablespoon until almost done. Add vegetables and continue to stir until chicken is done. Add sauce mixture, stir until thickened, mix well and chill Stuff buns and cook as above. BAKED HAM BUNS (For Tuey Bow) Yield: 2 dozen DOUGH: 1 recipe basic bun dough FILLING: 1 4-ounce can of slice mushrooms 2 cups finely diced ham 2 stalks finely diced celery 1/2 cup canned bamboo shoots, finely diced 2 stalks green onions SAUCE MIXTURE: 2 tablespoons cornstarch 2 tablespoons sherry 2 tablespoons light soy sauce 1 tablespoon vinegar 1 tablespoon sesame oil 1/4 cup chicken broth 1 teaspoon hoisin sauce 1 teaspoon oyster sauce Stir fry filling ingredients together for 2 minutes, then add sauce mixture. Stir until thickened. Chill well before wrapping. CHINESE PORK SAUSAGE BUNS (Lop Cheung Bow) DOUGH: 1/2 recipe of basic bun dough. FILLING: 6 pairs of Chinese pork sausage, cut into halves. You should have 24 3-inch sausages. [These are very good, sweet sausages. I cant think of anything to substitute for them. S.C.] Divide dough into 24 balls. Roll each ball into 2-inch rounds. Place sausage in middle and fold dough over, leaving ends open. Place seam side down on square piece of was paper. Let rise in warm place for 1 hour or so. Steam for 10 minutes. Pork Sausage Buns can also be baked at 350F for 20 to 25 minutes. Mix beaten egg whites with a little water and sugar and brush buns (to keep crust soft). Brush with melted butter when done. From "Dim Sum" by Rhoda Yee, Taylor and Ng, San Francisco, 1977. Distributed by Random House. Posted by Stephen Ceideburg; January 31 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip