Serves: 12
Directions
Squab Preparation
Chop Squab into fine pieces.
Soak black mushrooms in warm water until soft and then chop into
fine pieces.
Marinade Preparation
Mix marinade ingredients together. Add Squab meat and
marinade for about 15 minutes.
Stir-fry Preparation
Heat oil in pan over high heat, about 350 degrees. Deep fry rice
noodles for 3 seconds or until well puffed. Remove to platter and
crush with fork. Pour out all but 3 T. of oil from the pan.
Reheat oil in pan over medium heat, stir in Squab for about 2
minutes, then remove to bowl. In same pan over medium heat,
heat 2 T. of oil. Stir-fry onion, water chestnuts and black
mushrooms, stirring constantly. Mix Squab into pan and add soy
and add soy sauce, sugar, salt, sesame oil, cornstarch, black pepper
and water, stirring quickly until blended.
Serving Tips & Suggestions
Place minced Squab mixture on lettuce leaves. Sprinkle with crushed rice noodles
This Recipe Contributed By
THE MANDARIN RESTAURANT
| |
Ingredients
|
| Squab |
| 1 lb. Squab Meat, boneless |
| 2 Black Mushrooms |
| Lettuce Leaves, cut into 3-inch round pieces |
|
| Marinade |
| 1/2 T. Rice Wine |
| 1/2 t. Salt |
| 1 Egg Yolk |
| 1 t. Cornstarch |
|
| Stir-fry |
| 2 c. Oil |
| 1 oz. Dried Rice Noodles |
| 1 Small Onion, chopped |
| 8 Water Chestnuts, chopped |
| 2 T. Soy Sauce |
| 1/2 t. Sugar |
| 1/2 t. Salt |
| 1/2 t. Sesame Oil |
| 1 t. Cornstarch |
| 1/4 t. Black Pepper |
| 1 T. Water |
|
|
|
