Steamed Mushrooms
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
mushrooms, black trumpet
|
* |
| 8 | large |
mushrooms, button
|
|
| 2 | cups |
stock
|
|
| 1 | piece |
star anise
|
*
|
| ½ | teaspoon |
sichuan peppercorns
|
*
|
| Sauces | |||
| ½ | cup |
plum sauce
|
|
| 1 | tablespoon |
water
warm |
|
| 2 | tablespoons |
dry mustard
|
|
| 3 | tablespoons |
water
|
|
| ½ | teaspoon |
white vinegar
|
|
| 1 | teaspoon |
soy sauce, tamari
thin |
|
| Filling | |||
| 1 | pound |
pork shoulder
fatty |
|
| ½ | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
water
|
|
| 1 | teaspoon |
oyster sauce
|
*
|
| 1 | teaspoon |
soy sauce, dark
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | each |
scallions, spring or green onions
minced |
|
| ¼ | teaspoon |
ginger
fresh, minced |
|
| 1 | teaspoon |
cilantro
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
mushrooms, black trumpet
|
* |
| 8 | large |
mushrooms, button
|
|
| 473 | ml |
stock
|
|
| 1 | piece |
star anise
|
*
|
| 2.5 | ml |
sichuan peppercorns
|
*
|
| Sauces | |||
| 118 | ml |
plum sauce
|
|
| 15 | ml |
water
warm |
|
| 3E+1 | ml |
dry mustard
|
|
| 45 | ml |
water
|
|
| 2.5 | ml |
white vinegar
|
|
| 5 | ml |
soy sauce, tamari
thin |
|
| Filling | |||
| 453.6 | g |
pork shoulder
fatty |
|
| 2.5 | ml |
cornstarch
|
|
| 5 | ml |
water
|
|
| 5 | ml |
oyster sauce
|
*
|
| 5 | ml |
soy sauce, dark
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 1.3 | ml |
ginger
fresh, minced |
|
| 5 | ml |
cilantro
minced |
*
|
Directions
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 1½ 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.
