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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: STEAMED MUSHROOMS
 Categories: Chinese
      Yield: 8 servings
 
      8    Dried "jyo" black mushrooms
      8    Large button mushrooms
      2 c  Stock
      1    Piece star anise
    1/2 ts Sichuan peppercorns

--------------------------SAUCES--------------------------
    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

--------------------------FILLING--------------------------
      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
 
  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.
 
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