Recipe - Stir-Fried Roast Pork And Shrimp Filling

One half cup Roast pork
One fourth cup Cooked shrimp
One half cup Bamboo shoots
One fourth cup Water chestnuts
3 Scallions
One half cup Celery
1 cup Chinese cabbage
2 (up to)
3 tablespoon Oil
1 tablespoon Soy sauce
One half teaspoon Salt
1 ds Pepper

1. Shred or mince roast pork and cooked shrimp.

2. Shred bamboo shoots, water chestnuts and scallions.

3. Blanch celery and Chinese cabbage; drain well. Roll in a clean towel,
pressing to remove as much moisture as possible; then shred.

4. Heat oil. Add pork and shrimp; stirfry only to heat through.

5. Add shredded vegetables, soy sauce, salt and pepper; stirfry only to
heat through.

6. Transfer mixture to a colander; drain and let cool. VARIATIONS:

1. For the roast pork, substitute roast beef or ham.

2. For the shrimp, substitute cooked chicken.

3. For the Chinese cabbage, substitute 1 cup bean sprouts, blanched.

4. In step 5, add One half teaspoon sugar with the seasonings.

5. After step 5, sprinkle mixture with a few drops of sesame oil.

FOR EGGROLLS/SPRING ROLLS

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.