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Stuffed Mushrooms

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Stuffed Mushrooms

Serves : 3
Preparation time : 20 minutes
Cooking time : 10 minutes

Ingredients :

6 open mushrooms
2 oz raw pork, including a little fat
2 thin slices canned bamboo shoots
3 canned water chestnuts
Pinch each salt and Ve-Tsin
1 teaspoon soy sauce
1 round teaspoon corn flour
1 teaspoon water
2-3 tablespoon peanut oil
2 onion 'flowers'

Method :

The mushrooms should be 11/2- 13/4 inches in diameter.
After removing the stems, float the mushrooms, gill sides down, in a bowl of cold water and tap them to remove any sand. Wipe the tips and drain the mushrooms, gill sides down. Chop the pork. (The Chinese use two knives, one in each hand.) Add the bamboo shoots and water chestnuts and chop all very finely. Add the onion, chicken stock, seasonings and soy sauce and finally, the corn flour, blended with the water. Beat this 'dough', time and again, on the table until firm.
Divide into 6 equal portions and pack one firmly into each mushroom. Set aside.
Turn the oil into a frying-pan large enough to contain the 6 mushroom in one layer. Get the oil fairly hot. Gently lower the mushrooms, stuffed sides down, into it and cook for 1 minute. Reduce the heat and cook for another 4-5 minutes. Turn the mushrooms and cook the tops for 2minutes. Drain, place on a heated serving dish and garnish with the onion 'flowers'.

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