Recipe for Minced Squab 
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Yield:
2 Servings
Ingredients:
Amount Ingredient
2 tbl Peanut oil
2 x Squabs, skinned, boned and finely chopped
2 x Garlic cloves, minced
2 slc Ginger, minced
8 x Fresh chinese mushrooms, washed, soaked, and chopped fine
8 x Water chestnuts, skinned, washed, chopped fine.
1/4 cup Virginia ham, chopped fine
1 tbl Dark soy sauce
1 tbl Oyster sauce
1/2 tsp Sugar
1/2 tsp Salt
1 tsp Sesame oil
1/2 cup Chicken stock (homemade or canned)
2 stalk scallions, minced
2 tsp Cornstarch, mixed with
2 tsp Water
1/4 cup Bamboo shoots, chopped fine
8 x Iceburg lettuce leaves
Instructions:
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. (see part 2 for more)

Temperature(s): HOT, ROOM Effort: DIFFICULT Time: 00:45

PALACE

Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81

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