Recipe: Pork Filling for Steamed Buns

the appetizer:

Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.

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Pork Filling for Steamed Buns

1 pound roast pork strips (see Roast Pork recipe)
1 tablespoon oil
1 teaspoon sugar
2 tablespoons soy sauce
2 tablespoons cornstarch dissolved in 3 tablespoons water

Finely chop roast pork and set aside.

Place a wok over high heat. Add 1 tablespoon of oil and stir-fry the roast pork for 1 minute. Add the sugar and soy sauce and stir well. Give the cornstarch mixture a stir and add the meat, stirring well. Transfer meat to a bowl to cool before using in steamed buns.

See also Steamed Bread Dough recipe, for steamed buns.