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Taro-stuffed Oyster Mushrooms

Vegetables, also Vegetarian Foods

Taro-stuffed Oyster Mushrooms
10 large oyster mushrooms
1 Tablespoon dried shrimp, soaked for one hour in half cup boiling water, then drained and minced, ooptional
2 Tablespoons Chinese rice wine
1/8 teaspoon ground white pepper
1 scallion, white part only, minced
1/2 teaspoon salt
1 teaspoon sugar
1/2 pound taro, steamed until soft
2 Tablespoons cornstarch
1 cup vegetable oil, for frying
1. Soak mushrooms with soaked and minced shrimp, rice wine, ground white pepper, minced scallion, salt and sugar for half an hour. Remove mushrooms and dry them with paper towels, and set marinade aside.
2. Mash taro and mix with marinade that was set aside.
3. Dust top the top side of each mushroom with cornstarch, removing any excess, and spread one tenth of the taro mixture on each mushroom. Allow to rest for one hour, then dust both sides of each mushroom with any remaining cornstarch and let rest for ten minutes.
4. Heat oil in a wok or a large pan and fry the mushrooms, filling side down until crisp, then turn over and fry for another minute. Then drain and serve.

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