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Stuffed Black Mushrooms


Stuffed Black Mushrooms
6 ounces minced or ground pork
6 water chestnuts, minced
½ teaspoon granulated sugar
½ 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, stems discarded, mushroom water set aside
20 leaves of fresh coriander
1 teaspoon vegetable oil

1. Mix pork, with the minced water chestnuts, sugar, rice wine, minced ginger, and the soy and oyster sauces.
2. Dust the underside of the mushrooms with the selected starch and wet hands before putting two tablespoons of the pork mixture onto each mushroom cap. Dust any remaining starch on top of the meat mixture, then put a coriander leaf on top of each mushroom.
3. Heat wok, add the oil, and put the mushrooms filling side down in the wok, and lightly brown them. Turn them over and add half cup of the mushroom water with t without some broth. Cover the wok and simmer for fifteen to twenty minutes, until the pork mixture is thoroughly cooked.
4. Remove the cover, put the mushrooms on a pre-heated platter, pour any juices over them, and serve.

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