Ingredients:
For stuffed mushrooms
- 1 piece pork shoulder or boneless pork chops, about 1 lb (500 g);
- 20 shiitake mushrooms, about 4 oz (125 g);
- 1 piece ginger, about 2 oz (60 g), peel and mince, about 1 tablespoon;
- 1 dry scallop, soak for at less 1 hour.
For marinate
- 1/2 teaspoon corn starch;
- A pinch sugar;
- 1 teaspoon liquid aminos/soy sauce;
- 1 teaspoon dark soy.
For thickening sauce
- 1 piece ginger, about 2 oz (60 g), peel and julienne, about 1 tablespoon;
- 1 teaspoon corn starch;
- 1/4 teaspoon sugar;
- 1/4 cup water;
- 1 teaspoon liquid aminos/soy sauce;
- 1 teaspoon dark soy;
- 1/2 tablespoon vegetable oil.
Recipe:
Serving for 4, make about 20
For stuffed mushrooms
- Clean pork and pat dry;
- Mince;
- Soak dry scallop and get rid of tough muscle;
- Soak shiitake mushrooms for 1 - 2 hours;
- Cut off stems and squeeze water out;
- Arrange on the bottom of a shallow bowl;
- Add minced ginger and marinate to minced pork and mix well;
- Break dry scallop apart and add to minced pork;
- Set aside to marinate for 5 minutes;
- Stuff mushrooms with minced pork;
- Steam in a wok over water over medium high heat for 12 minutes.
For thickening sauce
- Add 1/2 tablespoon vegetable oil to a sauce pan over medium high heat;
- Sauté julienned ginger to golden;
- Add thickening sauce and juice from soaking the mushrooms;
- Turn off heat when it comes back to a boil and thickens;
- Top stuffed mushrooms with sauce, serve hot.