Recipe - Steamed Pork With Preserved Tianjin Vegetable

1 pound Pork butt, chopped fine
4 Water chestnuts, coarsely
chopped
1 Green onion, minced
2 tablespoon Preserved Tianjin vegetable
MARINADE:
1 One half teaspoon Dark soy sauce
One half teaspoon Sugar
One half teaspoon Salt
One half teaspoon Sesame oil
1 teaspoon Cornstarch

Fresh pork lends itself well to steaming, either cubed, cut or sliced up or minced,
and combined or topped with "flavoring" ingredients.

Preparation: Mix marinade. In bowl, mix chopped pork, water chest nuts,
One half preserved vegetable, & marinade; mix together with your fingers it's
faster. Spread mixture on round 12" plate. Sprinkle with remaining
preserved vegetable. Refrigerate if working in ad vance.

Steaming: Bring pork mixture to room temperature before steaming. Bring
water in steamer to rapid boil. Steam for about 20 minutes. Sprinkle with
chopped onions just before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini