Recipe for Steamed Mushrooms


8 dried jyo black mushrooms
8 large button mushrooms
2 cup stock
1 piece star anise
1/2 teaspoon sichuan peppercorns
1/2 cup plum sauce
1 tablespoon warm water
2 tablespoon dry mustard
3 tablespoon water
1/2 teaspoon white vinegar
1 teaspoon thin soy sauce
1 lb fatty pork shoulder
1/2 teaspoon cornstarch
1 teaspoon water
1 teaspoon oyster sauce
1 teaspoon dark soy sauce
1/4 teaspoon black pepper
2 green onions, minced
1/4 teaspoon fresh ginger, minced
1 teaspoon 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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