Steamed Mushrooms

3 HRS 20 MIN Prep: 20 MIN Cook: 3 HRS

207 calories per serving view nutrition facts

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8	each	mushrooms, black trumpet
8	large	mushrooms, button
2	cups	stock
1	piece	star anise
1/2	teaspoon	sichuan peppercorns

Sauces
1/2	cup	plum sauce
1	tablespoon	water	warm
2	tablespoons	dry mustard
3	tablespoons	water
1/2	teaspoon	white vinegar
1	teaspoon	soy sauce	thin

Filling
1	pound	pork shoulder	fatty
1/2	teaspoon	cornstarch
1	teaspoon	water
1	teaspoon	oyster sauce
1	teaspoon	soy sauce, dark
1/4	teaspoon	black pepper
2	each	scallions, spring or green onions	minced
1/4	teaspoon	ginger	fresh, minced
1	teaspoon	chinese parsley	minced

Preparation: Wash and 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 and reserve.

Make a paste of dry mustard and water; cover and let marry for 30 minutes; then add white vinegar and thin soy sauce.

Filling: Finely chop pork shoulder.

Mix cornstarch and water; add oyster sauce, soy sauce and black pepper.

Add chopped pork; work with your fingers into thick mixture.

Add onions, ginger and 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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Serving Size 168g

Amount per Serving

Calories 207 41% of calories from fat