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.
