From nancyaery@hotmail.com Wed Oct 3 16:58:12 2001 Date: Mon, 1 Oct 2001 10:58:06 -0700 From: Not The Real Nancy Newsgroups: alt.food.asian Subject: Stuffed Chinese Mushrooms * Exported from MasterCook * Stuffed Chinese Mushrooms Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Pork Asian Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 large dried Chinese mushrooms 16 cooked shelled shrimp FILLING: 2 cups lean ground pork 2 tablespoons rich soy sauce 1 tablespoon sesame oil 1 piece fresh ginger -- (1 inch) minced FOR GARNISH: a few radishes 1 small bunch scallions watercress sprigs Place the dried Chinese mushrooms in a bowl and cover with boiling water. Let stand for 30 minutes. Meanwhile, to prepare the garnish, trim the radishes and cut down through them several times, to give small wedges all attached at the base. Place these radish flowers in a bowl of iced water and place in the refrigerator. To make the ends of the scallions curl, wash them and trim off any limp parts. Leave plenty of the green part on the scallions, then cut down into these to give fine strips, all attached to the white base. Place in iced water with the radishes and leave for at least 45 minutes to curl. To make the filling for the mushrooms, place the lean ground pork in a large bowl. Add the rich soy sauce, sesame oil and minced ginger, mixing well to ensure that all of the filling ingredients are thoroughly combined. Drain the soaked mushrooms and divide the filling equally among eight of them, then press the remaining eight mushrooms on top. Press the mushrooms well together between the palms of your hands, holding them over a plate as you do this because a little water may be squeezed out. Place the stuffed mushrooms on a deep plate with a rim or in a shallow dish and stand it on the steaming rack in a wok. Pour in enough water to come up to the level of the rack and bring to a boil, then reduce the heat and simmer rapidly, with the lid on the wok, for 20 minutes. Place two shelled shrimp on top of each mushroom, re-cover the wok and simmer for a further 5 minutes. To serve, transfer the mushrooms to a heated serving dish and pour a little of the liquid from the plate over them. Garnish each mushroom with a tiny sprig of watercress placed between the shrimp, and arrange the scallion curls between and around the mushrooms on the plate. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Notes: -- Nancy