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Title: Stir-Fried Roast Pork and Shrimp Filling Categories: Meat Yield: 12 Servings 1/2 c Roast pork 1/4 c Cooked shrimp 1/2 c Bamboo shoots 1/4 c Water chestnuts 3 Scallions 1/2 c Celery 1 c Chinese cabbage 2 -(up to) 3 tb Oil 1 tb Soy sauce 1/2 ts 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; stir-fry only to heat through. 5. Add shredded vegetables, soy sauce, salt and pepper; stir-fry 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 1/2 teaspoon sugar with the seasonings. 5. After step 5, sprinkle mixture with a few drops of sesame oil. FOR EGGROLLS/SPRING ROLLS From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |