🚀 go-pugleaf

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 human, 
although similar to turkey (and chicken) often can be wildly 
different depending upon what he or she has consumed during its 
10 to 14 months of life...

4 well chosen cutlets (from the breasts of 2 healthy neonates)
2 large lemons (fresh lemons always, if possible)
Olive oil
Green onions
Salt
pepper
cornstarch
neonate stock (chicken, or turkey stock is fine)
garlic
parsley
fresh cracked black pepper

Season and saut� the cutlets in olive oil till golden brown, remove. 
Add the garlic and onions and cook down a bit. 
Add some lemon juice and some zest, then de-glaze with stock. 
Add a little cornstarch (dissolved in cold water) to the sauce. 
You are just about there, Pour the sauce over the cutlets, 
   top w