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---------------------------------VEGETABLES---------------------------------
1 lb pork butt, chopped fine 1 ea green onion, minced
4 ea water chestnuts, chopped 2 tb preserved Tianjin vegetable
---------------------------------MARINADE:---------------------------------
1 1/2 ts dark soy sauce 1/2 ts sesame oil
1/2 ts sugar 1 ts cornstarch
1/2 ts salt
4 servings
Preparation: Mix marinade. In bowl, mix chopped pork, water chestnuts,
1/2 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 advance.
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.
Serves 4
1 lb pork butt, chopped fine 1 ea green onion, minced
4 ea water chestnuts, chopped 2 tb preserved Tianjin vegetable
---------------------------------MARINADE:---------------------------------
1 1/2 ts dark soy sauce 1/2 ts sesame oil
1/2 ts sugar 1 ts cornstarch
1/2 ts salt
4 servings
Preparation: Mix marinade. In bowl, mix chopped pork, water chestnuts,
1/2 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 advance.
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.
Serves 4
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