Braised Pork-Stuffed Mushrooms

Name: Braised Pork-Stuffed Mushrooms
Yield: Makes 2 to 3 servings as a main dish or 4 to 6 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 2 teaspoons cornstarch; 2 tablespoons thinly sliced green onions, including green tops, for garnish; 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; 1 tablespoon water; ¼ teaspoon sugar; 2 tablespoons vegetable oil; 1 cup chicken broth, homemade or purchased; 1 tablespoon oyster sauce; 1 tablespoon soy sauce; 1 teaspoon minced fresh ginger; 1 tablespoon Chinese rice wine (shaoxing) or dry sherry; 1 tablespoon cornstarch; 2 tablespoons minced green onions; 8 ounces ground pork; 12 fresh shiitake mushrooms, each about 2 inches wide; 2 teaspoons dried shrimp, or ¼ teaspoon salt

Preparation info

Makes
2 to 3
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Meaty shiitake mushroom caps hold seasoned ground pork. Braise the mushrooms in broth, and then thicken the pan juices for a light sauce to gild them.

Ingredients

Mushrooms

2 teaspoons dried shrimp, or ¼ teaspoon salt
12

Asia
China
Side dish
Dinner
Main course
Beijing

Method

For the Mushrooms

Rinse the shrimp. In a small bowl, soak the shrimp in warm water until soft, about 15 minutes. Squeeze out excess water from the shrimp and mince to make about 1 tablespoon. (Omit this step if using salt.)
Mean