Recipe - Minced Squab

2 tablespoon Peanut oil
2 Squabs, skinned, boned
and finely chopped
2 Garlic cloves; minced
2 sl Ginger; minced
8 Fresh chinese mushrooms,
washed, soaked,
and chopped fine
8 Water chestnuts, skinned,
washed, chopped fine.
One fourth cup Virginia ham, chopped fine
1 tablespoon Dark soy sauce
1 tablespoon Oyster sauce
One half teaspoon Sugar
One half teaspoon Salt
1 teaspoon Sesame oil
One half cup Chicken stock
(homemade or canned)
2 Stalks scallions; minced
2 teaspoon Cornstarch, mixed with
2 teaspoon Water
One fourth cup Bamboo shoots, chopped fine
8 Iceburg lettuce leaves
Hoisin sauce
(for individual garnish)

Heat the wok and add the oil. When the oil is very hot, add the squab,
garlic, and ginger. Stirfry for 2 minutes. Add the mushrooms, water
chestnuts, bamboo shoots, and Virginia ham. Stirfry for 1 minute. Add the
soy sauce, oyster sauce, sugar, salt and sesame oil. Stirfry for another
minute. Add the chicken stock and cover for 2One half 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini