Stuffed Chinese Mushrooms


4 ounces (115 grams) pork shoulder or fresh ham 2 ounces (55 grams) canned bamboo shoots, or 3 or 4 fresh or canned water chestnuts, chopped fine 5 scallions, cut into tiny rounds 1 tablespoon peanut or corn oil 28 thick medium dried Chinese mushrooms, with slightly curled edges, reconstituted 2 to 4 thin slices fresh ginger root, peeled and finely minced 1/2 teaspoon salt 1/2 teaspoon sugar 2 teaspoons thin soy sauce 6 turns white pepper mill 1 teaspoon Shaohsing wine or medium-dry sherry 1 tablespoon water 1 tablespoon egg white 1 1/2 teaspoons potato flour, dissolved in 1 tablespoon water 6 oz (175 g) mushroom water 1 tablespoon oyster sauce 1 tablespoon thick soy sauce 1 1/2 to 2 tablespoons peanut or corn oil


A Delicately Flavored Steamed Dish Much Enjoyed By The Cantonese And Fukienese. The Egg White Lightens The Pork, And The Bamboo Shoots Or Water Chestnuts Add Just A Bite To The Otherwise Smooth Texture. The Sauce Glistens On The Stuffing, Giving A Transpa

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