---------- Recipe via Meal-Master (tm) v8.02
  
       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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