Stuffed Chinese Mushrooms
posted in Other Meat Dishes |I use the dried chinese mushrooms for this dish. The mushroom are shoaked in water to
soften,cleaned to remove any dirt, Squeeze dry and put aside. For a faster way to cook, i
use canned bamboo shoots and canned water chestnuts bought in the supermarket. The
mushrooms are chosen with almost the same sizes about 2 inches.
Ingredients:
8 open mushrooms, soaked and softened
100 gm raw pork including a little fat
2 thin slices canned bamboo shoots
3 canned water chestnuts
1 teaspoon chopped onion
1 teaspoon chicken stock
pinch of salt and M.S.G.
1 teaspoon soya sauce
1 teaspoon cornflour with 1 teaspoon water to mix
2 to 3 tablespoon cooking oil
Method:
Wipe the top dry and remove the stems of mushrooms. Chop the pork, then add the bamboo
shoots and water chestnuts and chopped all finely. Add the onion,chicken stock,seasonings
and soya sauce, finally the cornflour mixture. Beat this ‘dough’, time and again, on the
wooden board until firm.
Divide into 8 portions and pack each mushroom firmly with pork mixtures. Set aside. Heat a
frying pan. Add enough oil to fry the mushrooms, stuffed sides down and cook for 1 minute.
Reduce the heat and cook for another 5 minutes. turn the mushrooms and cook the top for 2
minutes. Drain and garnish with parsley leaves.
