Real African Dishes: [MC-AllEthnic-Recipes] Potsticker Lamb and Pine Nut-Stuffed Squash - 9 pts plus; 22g Carbohydrate; 4g Dietary Fiber

Sunday, June 2, 2013

[MC-AllEthnic-Recipes] Potsticker Lamb and Pine Nut-Stuffed Squash - 9 pts plus; 22g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Potsticker Lamb and Pine Nut-Stuffed Squash

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground lamb
1/2 cup pine nuts
4 scallions -- finely minced
1 whole egg
2 Tablespoons black soy sauce -- or mushroom soy sauce (the thick stuff)
1 Tablespoon dry sherry
1 Tablespoon cornstarch
2 yellow squash -- 8-inches long and 1 1/2 inches wide
2 zucchini -- 8-inches long and 1 1/2 inches wide
Sauce:
1 cup chicken broth
3 Tablespoons regular soy sauce -- or Kikkoman
2 Tablespoons sweet sherry -- such as Dry Sack or Harvey's Bristol Cream
1 Tablespoon Worcestershire sauce
1/4 teaspoon ground rosemary
6 garlic cloves -- crushed and minced
1 Tablespoon finely minced fresh ginger
juice from 1/2 lime -- strained
1/4 teaspoon freshly ground black pepper
1 Tablespoon sugar
1 Tablespoon cornstarch -- mixed with 3 Tablespoons cold water

Preheat the oven to 350F. In a mixing bowl, combine the ground lamb, pine
nuts, egg, soy sauce, sherry, and cornstarch. Mix well, as if making
meatloaf.

Cut the ends off the yellow squash and zucchini. Use an apple corer to
remove the seeds from the center and hollow out the squashes, creating
tubes. Fill each squash tube with the lamb filling, packing tightly. Bake
in the oven for 20 minutes or until the yellow and green of the squashes
are bright in color.

While these are baking, combine th broth, soy sauce, sweet sherry,
Worcestershire sauce, rosemary, garlic, ginger, lime juice, black pepper,
and sugar in a saucepan. Bring the sauce to a boil, then reduce the heat
to low.

Stir the cornstarch mixture back into solution. Add it to the sauce in the
pan and bring to a boil, stirring until thickened. Ladle the sauce onto
serving plates as a base sauce.

Place the baked stuffed squashes on a cutting board and cut each into
1-inch slices, being careful to keep the filling intact. With a small
spatula, carefully place the disks of stuffed squash on top of the sauce
on the plates in a decorative pattern and serve.

Makes 4 servings

AuthorNote: This is a particularly attractive dish, it is a good choice
for banquets or special occasions.

Cuisine:
"Chinese"
Source:
"Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
Chang Berman, 2004"
S(Formatted by Chupa Babi):
"May 2013"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 380 Calories; 24g Fat (56.6%
calories from fat); 19g Protein; 22g Carbohydrate; 4g Dietary Fiber; 88mg
Cholesterol; 1130mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2
Vegetable; 3 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 1656 0 0 0 0 0 0 0 0 0 0 0 0 0 822 0 0 0