🚀 go-pugleaf

garlic
4-6 ounces bamboo shoots
Sherry
chicken broth
oil for deep frying (1 gallon) 
Salt
pepper
soy & teriyaki
minced ginger, etc. 
1 tablespoon cornstarch dissolved in a little cold water 
1 egg beaten

Make the stuffing: 
   Marinate the flesh in a mixture of soy and teriyaki sauces 
      then stir fry in hot oil for till brown - about 1 minute, remove. 
   Stir-fry the vegetables. 
   Put the meat back into the wok and adjust the seasoning. 
   De-glaze with sherry, cooking off the alcohol. 
   Add broth (optional) cook a few more minutes. 
   Add the cornstarch, cook a few minutes till thick, 
      then place the stuffing into a colander and cool;
   2 hours
Wrap the rolls:  
   Place 3 tablespoons of stuffing in the wrap, roll tightly - 
      corner nearest you first, fold 2 side corners in, 
      wrap till remaining corner is left. 
   Brush with egg, seal, and allow to sit on the seal for 
   a few minutes.
Fry the rolls:  
   325� if using egg roll wraps, 350� for spring roll wraps. 
   Deep fry in peanut oil till crispy golden brown, drain on paper towels.



Lemon Neonate

Turkey serves just as well, and in fact even looks a bit like a 
well-dressed baby. By the time you turn the child?s breast into 
cutlets, it will be indistinguishable. The taste of young huma