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  Added: Sep 20, 2006  •  Visited (581)  •  Print version Print this recipe (48)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Braised Chinese Mushrooms Stuffed With Pork And Water Chestnuts
(Tung - Ku - Nidng - Jou)
What You Need:
  • 20 dried Chinese mushrooms, 1 to 1½ inches in diameter, or substitute fresh mushrooms
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine, or pale dry sherry
  • ½ teaspoon sugar
  • 2 teaspoons cornstarch
  • ½ pound boneless pork shoulder, finely ground
  • 4 peeled fresh water chestnuts or drained canned water chestnuts, finely chopped
  • 20 small leaves of Chinese parsley (cilantro), or substitute flat-leaf Italian parsley
  • 1 tablespoon peanut oil, or flavorless vegetable oil

  • How To Cook:
    1. In a small bowl, cover the mushrooms with 2 cups of warm water and let them soak for 30 minutes. Remove them with a slotted spoon.

    2. Strain the mushroom water through a fine sieve and save ¼ cup of it. With a cleaver or sharp knife, cut away and discard the tough stems of the mushrooms.

    3. Combine in a small bowl the soy sauce, wine, sugar and 1 teaspoon of the cornstarch, and stir to dissolve the cornstarch. Add the ground pork and water chestnuts, and, with your hands or a large spoon, mix them together thoroughly.

    4. Sprinkle a little cornstarch on the stem sides of the mushrooms (using about 1 teaspoon in all), then fill them with the pork mixture-dividing the filling equally among them and smoothing it flat with a small knife or your finger. Place a parsley leaf on top of each filled mushroom.

    TO COOK:
    1. Set a 12-inch heavy skillet over high heat for about 30 seconds. Pour in 1 tablespoon of oil, swirl it around in the pan, then arrange the mushrooms side by side, stuffing side up, in a single layer in the bottom of the pan.

    2. Reduce the heat to moderate and let the mushrooms cook for about a minute to brown them lightly. Pour ¼ cup of the reserved mushroom-soaking water into the pan, bring to a boil and cover the pan tightly.

    3. Reduce the heat to its lowest point and simmer the mushrooms for 15 minutes. Then stir the oyster sauce into the pan liquid and, with a large spoon or bulb baster, baste each mushroom lightly.

    4. Cover the pan for a moment longer, then transfer the mushrooms to a heated platter with a slotted spatula or spoon. Serve hot.

    To Serve: 10
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Mushrooms
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Nuts » Chestnut
    Dish » Appetizers


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