Ingredients
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1/2 lb raw small shrimp or 1/2 lb shrimp, cut into small pieces
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1/2 head cabbage, shredded
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8 -10 dried Chinese mushrooms, soak in boiling water, stems removed & shredded
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3 scallions, shredded
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1/3 cup chicken stock
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1/2 tablespoon salt (to taste)
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3 tablespoons dry sherry
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1 tablespoon sugar
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vegetable oil, to stir fry and deep fry
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1 tablespoon sesame oil
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cornstarch, mixed with water to use as binder
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1/4 lb raw pork, shredded
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1 raw chicken breast half, shredded
Instructions
- Use the highest flame for the stir frying process.
- Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
- Follow with shrimp.
- Remove to a sieve.
- Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
- Stir in sauce.
- When it boils, thicken it with the binder.
- Stir cooked meats back in, followed by sesame oil.
- Set aside to drain and cool.
- Assemble in skins using beaten egg to seal.
- Deep fry at about 325°F until half cooked.
- (Can be frozen at this point. Defrost before continuing).
- When ready to serve, deep fry at 375 until golden brown and crisp.
- Blot well on paper towels.