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
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 159 (68%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 3.9mg||1 %|
|Sodium 831.8mg||29 %|
|Potassium 186.6mg||5 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 14.4g|
|Protein 4.4g||6 %|
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Calories per serving: 233
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