Ingredients:
For stuffed hairy squash
- 1 piece pork shoulder or boneless pork chop, 1 - 1 1/2 lb (0.5 - 0.75 kg);
- 6 or 7 shiitake mushrooms, about 1 oz (30 g);
- 1 1/2 tablespoons minced ginger, (1 piece of ginger, about 4 oz (120 g), peel and mince to small cubes);
- 2 large hairy squashes, about 2 - 3 lb (1 - 1.25 kg);
- 1 tablespoon safflower/ vegetable oil.
For marinate
- 1/2 teaspoon corn starch;
- 1 teaspoon liquid aminos/soy sauce;
- 2 teaspoons dark soy.
For thickening sauce
- 1 teaspoon corn starch;
- 1/2 teaspoon sugar;
- 1/4 cup water;
- 1 teaspoon liquid aminos/soy sauce;
- 2 teaspoons dark soy.
Recipe:
Serving for 2
- Clean pork and pat dry;
- Mince;
- Soak shiitake mushrooms for 2 hours;
- Squeeze dry and cut into 1/4” (0.5 cm) cubes;
- Add minced ginger, shiitake mushrooms, cornstarch, sugar, Liquid Aminos and dark soy sauce to minced pork and mix well;
- Set aside to marinate;
- Slice hairy squash to 1 1/2” (3.5 cm) thick;
- Scope out the middle to make a cup;
- Arrange on the bottom of a shallow bowl;
- Stuff with minced pork, flatten the meat;
- Steam stuffed hairy squash in a steamer/wok over water over medium high heat for 20 minutes;
- Add 1 tablespoon safflower/vegetable oil to a sauce pan over medium high heat;
- Add thickening sauce and juice from the stuffed hairy squash in;
- Turn off heat when it comes back to a boil and thickens;
- Pour on top of stuffed hairy squash and serve hot.