Icy Flame

1/2 lb Lean pork, chopped
1 1/2 c Bean sprouts, chopped
1 1/2 c Cabbage, chopped
1/2 c Bamboo shoots, thinly sliced
1/2 c Grated carrot
3 Mushrooms, chopped
3 Green onions, thin slice
1 Garlic clove, minced
2 Slices ginger, minced
1 ts Soy sauce
1 ts Suar
1 tb Sesame oil
Dash pepper
8 Egg roll wrappersInstructions

Mix all ingredients together. Fill eggroll wrappers. Fold in sides, roll, seal with water or egg white. Deep fry in HOT oil until brown. Remove and drain. This will make 6 to 12 depending on how much filling you use.Barbecued Pork Buns Ingredients (16 servings)

1/3 c Warm water

1/2 ts Sugar
1 pk Dry yeast
2 1/2 c Flour
2 1/2 c Cake flour
4 tb Sugar
1/2 ts Salt
2 tb Shortening
1 1/4 c Low fat milk
16 Pieces white paper 2 inches square

FILLING:
6 oz Chinese BBQ pork, diced
1 tb Oil
2 ts Water
1/2 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Oyster sauce
1 ts Hoisin sauce
2 ts Cornstarch
4 ts Cold water (For thickening)Instructions

Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).

Sift flour, cake flour, sugar and salt into a large mixing bowl.
Add shortening, yeast mixture and mil,.
Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours.
Heat wok, add oil and stir-fry pork for 2 minutes.
Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.
Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using.
After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces.
Shape each piece into a shallow bowl shape.
Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rist for 15 minutes in a warm place.
Steam for 25 minutes.