Side Pannel
Stir-Fried Roast Pork and Shrimp Filling
Stir-Fried Roast Pork and Shrimp Filling
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 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
Directions
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
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
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