(4 servings)

1 lb Pork butt, chopped fine
4 Water chestnuts, coarsely
Chopped
1 Green onion, minced
2 tb Preserved Tianjin vegetable

MARINADE:
1 1/2 ts Dark soy sauce
1/2 ts Sugar
1/2 ts Salt
1/2 ts Sesame oil
1 ts Cornstarch

Preparation: Mix marinade. In bowl, mix chopped pork, water chestnuts, 1/2 preserved vegetable, & marinade; mix together with your fingers - it's faster. Spread mixture on round 12" 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.