Steamed mushrooms
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Steamed mushrooms
  Mushrooms    Chinese  
Last updated 6/12/2012 1:24:51 AM. Recipe ID 58569. Report a problem with this recipe.
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      Title: Steamed mushrooms
 Categories: Chinese
      Yield: 8 Servings
 
      8    Dried "jyo" black mushrooms
      8    Large button mushrooms
      2 c  Stock
      1    Piece star anise
    1/2 ts Sichuan peppercorns

MMMMM---------------------------SAUCES--------------------------------
    1/2 c  Plum sauce
      1 tb Warm water
      2 tb Dry mustard
      3 tb Water
    1/2 ts White vinegar
      1 ts Thin soy sauce

MMMMM--------------------------FILLING-------------------------------
      1 lb Fatty pork shoulder
    1/2 ts Cornstarch
      1 ts Water
      1 ts Oyster sauce
      1 ts Dark soy sauce
    1/4 ts Black pepper
      2    Green onions, minced
    1/4 ts Fresh ginger, minced
      1 ts Chinese parsley, minced
 
  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 1 1/2 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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Recipe ID 58569 (Apr 03, 2005)

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