Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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