Steamed Pork with Preserved Tianjin Vegetable

40 minutes Prep: 20 minutes Cook: 20 minutes

670 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1	pound	pork shoulder butt	finely chopped
1	each	scallions, spring or green onions	minced
4	each	water chestnuts	coarsely chopped
2	tablespoons	tianjin preserved vegetables

Marinade
1 1/2	teaspoons	soy sauce, dark
1/2	teaspoon	sesame oil
1/2	teaspoon	sugar
1	teaspoon	cornstarch
1/2	teaspoon	salt

Directions

Mix preserved vegetable and marinade with your fingers - it's faster.

Spread mixture on round 12 inch plate.

Sprinkle with remaining preserved vegetable.

Refrigerate if working in advance.

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.

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Nutrition Facts

Serving Size 244g

Amount per Serving

Calories 670 44% of calories from fat

	% Daily Value*
Total Fat 33.0g	50%
Saturated Fat 11.0g	56%
Trans Fat 0.0g
Cholesterol 204mg	68%
Sodium 1014mg	42%
Total Carbohydrate 31.0g	10%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 60.0g	121%

Vitamin A	4%		Vitamin C	38%
Calcium	6%		Iron	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Made these for a wedding shower I was having. They were a big hit!! I baked them in mini tart pans instead of the larger muffin pans and topped them with a teaspoon of canned cherry pie filling. I also made them in advance and froze them (before putting on the topping). They froze perfectly. Looked very pretty on the plate with the other squares and cookies. Everyone wanted the recipe!