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Minced Squab B1

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      Title: MINCED SQUAB B1
 Categories: Chinese, Poultry, Appetizers
      Yield: 2 Servings
 
      2 tb Peanut oil
      2    Squabs, skinned, boned
           - and finely chopped
      2    Garlic cloves; minced
      2 sl Ginger; minced
      8    Fresh chinese mushrooms,
           -washed, soaked,
           -and chopped fine
      8    Water chestnuts, skinned,
           -washed, chopped fine.
    1/4 c  Virginia ham, chopped fine
      1 tb Dark soy sauce
      1 tb Oyster sauce
    1/2 ts Sugar
    1/2 ts Salt
      1 ts Sesame oil
    1/2 c  Chicken stock
           -(homemade or canned)
      2    Stalks scallions; minced
      2 ts Cornstarch, mixed with
      2 ts Water
    1/4 c  Bamboo shoots, chopped fine
      8    Iceburg lettuce leaves
           Hoisin sauce
           -(for individual garnish)
 
  Heat the wok and add the oil.  When the oil is very hot, add the
  squab, garlic, and ginger. Stir-fry for 2 minutes. Add the mushrooms,
  water chestnuts, bamboo shoots, and Virginia ham. Stir-fry for 1
  minute. Add the soy sauce, oyster sauce, sugar, salt and sesame oil.
  Stir-fry for another minute.  Add the chicken stock and cover for
  2-1/2 minutes. Add the scallions. Thicken the mixture with the
  cornstarch blend. Mix thoroughly. To serve, spoon 2 tablespoons of
  the minced squab onto 1 lettuce leaf, top with 1 teaspoon Hoisin
  sauce, roll up like a tortilla, and eat with the fingers.  (see part
  2 for more)
  
  Temperature(s): HOT, ROOM Effort: DIFFICULT Time: 00:45 Source:
  IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE:
  GRGICH HILLS CHARDONNAY 81
 
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