INGREDIENTS

INSTRUCTIONS

Rinse dried mushrooms and soak them in hot water to cover for 20
minutes. Drain, reserving 2 tablespoons soaking liquid. Remove and
discard stems; place caps in a small heatproof bowl. Add mushroom
seasonings, toss lightly and place bowl in a bamboo steamer tray.
Fill a wok with hot water level with bottom of steamer tray, place
steamer in wok and steam over high heat, 15 minutes. Let mushrooms
cool, then strain liquid into a bowl, discarding scallions and
gingerroot. Stir in shrimp sauce ingredients and set aside.
Rinse shrimp, drain thoroughly, place in a clean dish-towel and
squeeze out as much liquid as possible. In a food processor or with 2
knives mince shrimp to a paste; transfer to a mixing bowl. Add shrimp
seasonings, stirring vigorously in one direction to combine evenly.
Sprinkle inside of mushroom caps with cornstarch and generously spoon
in shrimp paste. Smooth tops with a spoon dipped in water and place
on a lightly-greased heat-proof plate. As in previous step, steam
plate in bamboo steamer tray, 7 minutes. Remove from wok and keep
warm.
Dry wok, reheat over high heat, add tablespoon of oil and heat until
nearly smoking. Add minced garlic and ginger and stir-fry 5 seconds.
Add watercress, toss lightly to coat and add watercress seasonings;
toss briefly until watercress wilts.
Spoon watercress around outer edge of a warmed platter; arrange
stuffed mushrooms in center of platter and keep warm. To hot wok add
shrimp sauce, stir until hot and thickened, pour over mushrooms and
serve immediately.
This recipe yields 4 to 6 servings, as part of a Chinese-style dinner.
Cuisine: "Chinese" Source: "TASTE with David Rosengarten - (Show #
TS-4667) - from the TV FOOD NETWORK" S(Formatted for MC5):
"07-02-1999 by Joe Comiskey - joecomiskey@netzero.net"
Recipe by: David Rosengarten
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