Yield: 1 Servings
|\N \N||**** NO E ***** Karen Adler FNGP13B. Yield: 24-30|
|24 mediums||Mushrooms;fresh; (from 24-30)|
|1 cup||Ground pork;fresh; lean|
|4 \N||Shrimp; medium sized|
|6 \N||Water chestnuts; chop fine|
|1 tablespoon||Dark soy sauce|
|½ cup||Chicken stock|
|4 tablespoons||Oyster sauce; -=OR=- Oyster sauce|
|1 \N||Green onion stalk; chopped|
PREPARATION: Wash and stem mushrooms. (Save stems for something else.) Pat dry. Shell and devein shrimp. Mince them and mix with water chestnuts, pork, soy sauce, sherry, sugar, salt and cornstarch. Spread about 1 tsp. of filling onto each mushroom. COOKING: Heat 2 tsp. oil in a skillet and place mushrooms in a single layer with the filling facing up. Brown for 1 minute. Pour ½ cup stock into the skillet, cover and simmer for 8-10 minutes, adding more stock if necessary.
Uncover. (There should be about ¼ cup stock left in the skillet.) Add oyster sauce and baste the mushrooms. When sauce thickens, transfer to platter and garnish with chopped green onions. DO AHEAD NOTES: This dish can be made ahead of time and reheated slowly on the stove, adding a little more broth and oyster sauce to make certain the sauce is not dried out. COMMENTS: Pick mushrooms that are about 1½ to 2 inches in diameter since they shrink during cooking. Insert toothpicks when serving as appetizers. Gum Chin Doan Goo can double as a dinner side dish.
Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>