Steamed Pork With Preserved Tianjin Vegetable Recipe

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Steamed Pork With Preserved Tianjin Vegetable Ingredients

1 lb pork butt, chopped fine
4 water chestnuts, coarsely chopped
1 green onion, minced
2 tbsp preserved tianjin vegetable
1 marinade:
1 1/2 tsp dark soy sauce
1/2 tsp sugar
1/2 tsp salt
1/2 tsp sesame oil
1 tsp cornstarch

A Recipe for
Steamed Pork With Preserved Tianjin Vegetable

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Steamed Pork With Preserved Tianjin Vegetable

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Steamed Pork With Preserved Tianjin Vegetable Directions

Fresh pork lends itself well to steaming, either cubed, sliced or
minced, and combined or topped with "flavoring" ingredients.

Preparation: Mix marinade. In bowl, mix chopped pork, water chest-
nuts, 1/2 preserved vegetable, & marinade; mix together with your
fingers - it's faster. Spread mixture on round 12" plate. Sprinkle
with remaining preserved vegetable. Refrigerate if working in ad-
vance.

Steaming: Bring pork mixture to room temperature before steaming.
Bring water in steamer to rapid boil. Steam for about 20 minutes.
Sprinkle with chopped onions just before serving.

Serves: 4

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Steamed Pork With Preserved Tianjin Vegetable Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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