Minced Squab B1 Recipe

Minced Squab B1 Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Peanut oil,
2: Squabs, skinned, boned and finely chopped
2: Garlic cloves, minced
2 slice: Ginger, minced
8: Fresh chinese mushrooms, washed, soaked, and 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: Iceburg lettuce leaves,
Hoisin sauce, for individual garnish

Directions:

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


Source from luhu.jp