Mandarin Minced Squab

This delicious dish from our friends at the Mandarin Restaurant pairs squab’s unique, succulent flavor with a tangy asian-inspired marinade. Your mouth will ask for more.

Active Time: 35 MIN
Total Time: 1 HR
Serves: 12



  • 1 lb., King Cal Squab Meat, boneless
  • 2 Black Mushrooms
  • Lettuce Leaves, cut into 3-inch round pieces


  • 1/2 T. Rice Wine
  • 1/2 t. Salt
  • 1 Egg Yolk
  • 1 t. Cornstarch


  • 2 c. Oil
  • 1 oz. Dried Rice Noodles
  • 1 Small Onion, chopped
  • 8 Water Chestnuts, chopped
  • 2 T. Soy Sauce
  • 1/2 t. Sugar
  • 1/2 t. Salt
  • 1/2 t. Sesame Oil
  • 1 t. Cornstarch
  • 1/4 t. Black Pepper
  • 1 T. Water

How to Make It

Step 1
Chop Squab into fine pieces. Soak black mushrooms in warm water until soft and then chop into fine pieces.

Step 2
Mix marinade ingredients together. Add Squab meat and marinade for about 15 minutes.

Step 3
Heat oil in pan over high heat (about 350 degrees). Deep fry rice noodles for 3 seconds or until well puffed. Remove to platter and crush with fork. Pour out all but 3 T. of oil from the pan.

Step 4
Reheat oil in pan over medium heat, stir in Squab for about 2 minutes, then remove to bowl. In same pan over medium heat, heat 2 T. of oil.

Step 5 
Stir-fry onion, water chestnuts and black mushrooms, stirring constantly. Mix Squab into pan and add soy and add soy sauce, sugar, salt, sesame oil, cornstarch, black pepper and water, stirring quickly until blended.

Serving Suggestion
Place minced Squab mixture on lettuce leaves. Sprinkle with crushed rice noodles

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