Steamed mushrooms

Yield: 8 servings

Measure Ingredient
8 Dried "jyo" black mushrooms
8 Large button mushrooms
2 cups Stock
½ cup Plum sauce
1 tablespoon Warm water
2 tablespoons Dry mustard
1 pounds Fatty pork shoulder
½ teaspoon Cornstarch
1 teaspoon Water
1 teaspoon Oyster sauce
1 teaspoon Dark soy sauce
1 Piece star anise
½ teaspoon Sichuan peppercorns
3 tablespoons Water
½ teaspoon White vinegar
1 teaspoon Thin soy sauce
¼ teaspoon Black pepper
2 Green onions, minced
¼ teaspoon Fresh ginger, minced
1 teaspoon Chinese parsley, minced

SAUCES

FILLING

Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1 hour. Add star anise and peppercorns to stock. Stew button mustrooms in stock for 30 minutes; remove from stock; discard mushroom stems.

Strain stock for use in another dish. Mix plum sauce with warm water in dip saucer, cover & reserve. Make a paste of dry mustard & water; cover & let marry for 30 minutes; then add white vinegar & thin soy sauce.

Filling: Finely chop pork shoulder. Mix cornstarch & water; add oyster sauce, soy sauce & black pepper. Add chopped pork; work with your fingers into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to stand in covered bowl for 30 minutes. Mound about 1½ teaspoons of filling on each mushroom. Arrange on serving plate.

Steaming: In steamer, bring water to rapid boil first; steam "jyo" mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan to reheat before serving, steam for 5 minutes less, then reheat for 10 minutes.

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