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INGREDIENTS

1 tb Warm water
8 Large button mushrooms
1/2 ts Sichuan peppercorns
1/4 ts Black pepper
1 ts Chinese parsley, minced
1/2 c Plum sauce
1/4 ts Fresh ginger, minced
1/2 ts White vinegar
FILLING
1 lb Fatty pork shoulder
2 tb Dry mustard
1 ts Dark soy sauce
1 ts Thin soy sauce
2 c Vegetable stock
SAUCES
1/2 ts Cornstarch
3 tb Water
1 ts Water
1 ts Oyster sauce
2 Green onions, minced
8 Dried "jyo" black mushrooms
1 Piece star anise

Servings

INSTRUCTIONS

Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1 hour. Add star anise and peppercorns to stock. Stew button mustrooms in stock for 30 minutes; remove from stock; discard mushroom stems. Strain stock for use in another dish. Mix plum sauce with warm water in dip saucer, cover & reserve. Make a paste of dry mustard & water; cover & let marry for 30 minutes; then add white vinegar & thin soy sauce. Filling: Finely chop pork shoulder. Mix cornstarch & water; add oyster sauce, soy sauce & black pepper. Add chopped pork; work with your fingers into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of filling on each mushroom. Arrange on serving plate. Steaming: In steamer, bring water to rapid boil first; steam "jyo" mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan to reheat before serving, steam for 5 minutes less, then reheat for 10 minutes.

NOTES

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Steamed Mushrooms

1 tb Warm water 
8  Large button mushrooms 
1/2 ts Sichuan peppercorns 
1/4 ts Black pepper 
1 ts Chinese parsley, minced 
1/2 c Plum sauce 
1/4 ts Fresh ginger, minced 
1/2 ts White vinegar 
  FILLING 
1 lb Fatty pork shoulder 
2 tb Dry mustard 
1 ts Dark soy sauce 
1 ts Thin soy sauce 
2 c Vegetable stock 
  SAUCES 
1/2 ts Cornstarch 
3 tb Water 
1 ts Water 
1 ts Oyster sauce 
2  Green onions, minced 
8  Dried "jyo" black mushrooms 
1  Piece star anise

Preparation:  Wash & soak "jyo" mushrooms in warm water for at least 1  hour. Add star anise and peppercorns to stock. Stew button mustrooms in  stock for 30 minutes; remove from stock; discard mushroom stems. Strain  stock for use in another dish. Mix plum sauce with warm water in dip  saucer, cover & reserve. Make a paste of dry mustard & water; cover & let  marry for 30 minutes; then add white vinegar & thin soy sauce.    Filling:  Finely chop pork shoulder.  Mix cornstarch & water; add oyster  sauce, soy sauce & black pepper. Add chopped pork; work with your fingers  into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to  stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of  filling on each mushroom. Arrange on serving plate.    Steaming:  In steamer, bring water to rapid boil first; steam "jyo"  mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan  to reheat before serving, steam for 5 minutes less, then reheat for 10  minutes.

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Nutrition

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Serving Size: 1 Serving (145g)
Recipe Makes: 8 Servings

Calories: 63
Calories from Fat: 15 (24%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 398.9mg		14 %
Potassium 87.9mg		2 %
Total Carbohydrate 11g		3 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 10.1g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 63

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