Minced Squab

Recipe Ingredients

2 tablespoons	30ml	Peanut oil
2		Squabs - skinned, boned, and
		Chopped
2		Garlic - minced
2		Ginger slices - minced
8		Fresh Chinese mushrooms - washed, soaked, chopped
8		Water chestnuts - skinned, washed, chopped fine
1/4 cup	36g / 1.3oz	Virginia ham - chopped fine
1 tablespoon	15ml	Dark soy sauce
1 tablespoon	15ml	Oyster sauce
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Sesame oil
1/2 cup	118ml	Chicken stock - (homemade, or canned)
2		Scallions - minced
2 teaspoons	10ml	Cornstarch - mixed with
2 teaspoons	10ml	Water
1/4 cup	36g / 1.3oz	Bamboo shoots - chopped
8		Leaves of iceberg lettuce
		Hoison sauce

Recipe Instructions

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.

Source:
Imperial Palace, Chinatown, San Francisco

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