| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese |
8 |
Servings |
INGREDIENTS
| 8 |
|
Dried "jyo" black mushrooms |
| 8 |
|
Large button mushrooms |
| 2 |
c |
Stock |
| 1 |
|
Piece star anise |
| 1/2 |
ts |
Sichuan peppercorns |
| 1/2 |
c |
Plum sauce |
| 1 |
tb |
Warm water |
| 2 |
tb |
Dry mustard |
| 3 |
tb |
Water |
| 1/2 |
ts |
White vinegar |
| 1 |
ts |
Thin soy sauce |
| 1 |
lb |
Fatty pork shoulder |
| 1/2 |
ts |
Cornstarch |
| 1 |
ts |
Water |
| 1 |
ts |
Oyster sauce |
| 1 |
ts |
Dark soy sauce |
| 1/4 |
ts |
Black pepper |
| 2 |
|
Green onions, minced |
| 1/4 |
ts |
Fresh ginger, minced |
| 1 |
ts |
Chinese parsley, minced |
INSTRUCTIONS
SAUCES
FILLING
Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1
hour. Add star anise and peppercorns to stock. Stew button mustrooms in
stock for 30 minutes; remove from stock; discard mushroom stems. Strain
stock for use in another dish. Mix plum sauce with warm water in dip
saucer, cover & reserve. Make a paste of dry mustard & water; cover & let
marry for 30 minutes; then add white vinegar & thin soy sauce.
Filling: Finely chop pork shoulder. Mix cornstarch & water; add oyster
sauce, soy sauce & black pepper. Add chopped pork; work with your fingers
into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to
stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of
filling on each mushroom. Arrange on serving plate.
Steaming: In steamer, bring water to rapid boil first; steam "jyo"
mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan
to reheat before serving, steam for 5 minutes less, then reheat for 10
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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