| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Dim sum |
1 |
Servings |
INGREDIENTS
|
|
**** NO E ***** |
|
|
Karen Adler FNGP13B. |
|
|
Yield: 24-30 |
| 24 |
|
Mushrooms, fresh from |
|
|
24-30 |
| 1 |
c |
Ground pork, fresh lean |
| 4 |
|
Shrimp, medium sized |
| 6 |
|
Water chestnuts, chop fine |
|
|
tb Dark soy sauce |
|
|
tb Sherry |
| 1 |
|
ts Salt |
| 1 |
|
ts Sugar |
|
|
ts Cornstarch |
|
|
ts Oil |
| 1 |
|
c Chicken stock, c Chicken stock =OR=- |
|
|
tb, Oyster sauce |
|
|
Green onion stalk, chopped |
INSTRUCTIONS
~---------------------6-8--------------------------- PREPARATION: Wash
and stem mushrooms. (Save stems for something else.) Pat dry.
Shell and devein shrimp. Mince them and mix with water chestnuts,
pork, soy sauce, sherry, sugar, salt and cornstarch. Spread
about 1 tsp. of filling onto each mushroom. COOKING: Heat 2 tsp.
oil in a skillet and place mushrooms in a single layer with the
filling facing up. Brown for 1 minute. Pour 1/2 cup stock into the
skillet, cover and simmer for 8-10 minutes, adding more stock if
necessary. Uncover. (There should be about 1/4 cup stock left in the
skillet.) Add oyster sauce and baste the mushrooms. When sauce
thickens, transfer to platter and garnish with chopped green onions.
DO AHEAD NOTES: This dish can be made ahead of time and reheated
slowly on the stove, adding a little more broth and oyster sauce to
make certain the sauce is not dried out. COMMENTS: Pick mushrooms that
are about 1 1/2 to 2 inches in diameter since they shrink during
cooking. Insert toothpicks when serving as appetizers. Gum Chin Doan
Goo can double as a dinner side dish. Source: "Dim Sum" by Rhoda Fong
Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe
Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>
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