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Stuffed Chinese Black Mushrooms

Dim Sum and Other Snack Foods

Stuffed Chinese Black Mushrooms
6 ounces minced or ground pork
6 water chestnuts, minced
1/2 teaspoon granulated sugar
1/2 teaspoon Chinese rice wine
2 slices peeled fresh ginger, minced
1 teaspoon dark soy sauce
2 Tablespoons oyster sauce
1 Tablespoon cornstarch or tapioca starch
20 large Chinese black mushrooms, soaked, their stems removed and discarded, the mushroom water set aside
20 leaves of fresh coriander
1 teaspoon vegetable oil
1. Mix pork, with the minced water chestnuts, sugar, rice wine, and the fresh minced ginger, and the soy and oyster sauces.
2. Dust the underside of the mushrooms with the selected starch, and wet hands and put some of the pork mixture onto each mushroom cap, dusting any remaining starch on top of the meat mixture. Put a coriander leaf on top of each mushroom.
3. Heat wok, add the oil, and put the mushrooms filling side up into the wok, and lightly brown them. Then add half cup of the mushroom water, if not enough, add in broth or plain water, cover the wok and simmer for fifteen to twenty minutes, until the pork mixture is throughly cooked.
4. Remove the cover, put the mushrooms on a pre-heated platter, pour any juices over them, and serve.

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