---------- 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.

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