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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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