💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › steamed-mu… captured on 2022-06-11 at 22:15:32.
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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. -----