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cooking time: 12 minutes
Ingredients
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8 fresh mushrooms, (14-inch in diameter)
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227 grams pork, minced
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2 water chestnuts, finely chopped
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2 tablespoons soy sauce
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pinch salt
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1 tablespoon sherry
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2-3 slices bamboo shoots, finely chopped
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2 tablespoons corn flour
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3-4 spring onions, cut in 1 2-inch
lengths
Method
1. Wash the mushroom caps quickly,
without soaking, and drain.
2. Remove but keep stems. Combine pork with water chestnuts, bamboo
shoots, 1 tablespoon soy sauce,
salt, sherry and 1
tablespoon corn flour.
3. Blend the stuffing well.
4. Fill the mushroom caps with the stuffing, piling it into a firm
dome. Using about 570 ml boiling water
in the bottom part of
a steamer, steam the mushrooms for 10-12 minutes.
5. Remove carefully and arrange on a heated serving dish.
6. Slice mushroom stems, and put with remaining soy sauce and corn
flour and sugar into a small saucepan,
gradually dilute with
280 ml of water over which the mushrooms were steamed.
7. Boil rapidly for 2 minutes to thicken the sauce, pour over mushrooms
and serve.
8. Garnish with spring onions.
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