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This recipe is from my favorite cookbook, Madame Wong's Long-Life Chinese Cooking, with a few changes by me. The name comes from the Sun Ya restaurant in Shanghai where a chef developed this recipe. This is a very flexible recipe - you can use just about any leftover meat in this, though I've listed just shrimp, chicken and pork. I made this with leftover duck meat once and it was delicious!
Units: US | Metric
Serving Size: 1 (276 g)
Servings Per Recipe: 4
The following items or measurements are not included: