Shrimp and vegetable filling
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 2 | Cloves garlic, minced | |
| 1 | Spring onion, finely chopped | |
| ¾ | pounds | Chinese cabbage, chopped, blanched in boiling water for 1 min, drained and squeezed dry in paper towels |
| ¼ | cup | Cooked baby shrimp, minced |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Ground black pepper |
| 1 | teaspoon | Sesame oil |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
Directions
Heat the oil in a wok, fry garlic and spring onion til garlic is a light golden colour. Stir in cabbage and shrimp, and cook one more minute. Add sugar, soy sauce, pepper and sesame oil, stir; then add cornstarch mixed with water. Stir again. The mixture should thicken immediately. Fill buns as with above recipe.
Posted to rec.food.recipes by marple@... (Kirk Marple) on 1993, .
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