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What You Need:
(To Serve: 4)
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1 pound mushroom caps, 1½ - to 2-inches across
1 pound ground pork
½ cup finely-chopped water chestnuts
1 tablespoon soy sauce
1 tablespoon sherry wine
½ teaspoon salt
½ teaspoon sugar
2 teaspoons cornstarch
½ teaspoon chicken bouillon concentrate
½ cup water
¼ cup bottled oyster sauce
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Translate this recipe:
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| How To Cook: |
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1. Wash the mushrooms and drain them thoroughly. Remove the stems carefully so as to not break the caps. Reserve them for use elsewhere.
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2. Put the ground pork in a covered casserole and cook in the microwave oven for 3 minutes. Break up pork as finely as possible and continue cooking until all traces of pinkness are gone, stirring from time-to-time.
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3. Drain off the excess fat. Mix in the water chestnuts, .soy sauce, wine, salt, sugar, and cornstarch.
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4. Divide the filling among the mushrooms, filling each cap. Place, cap-side up, in a large rectangular, 12-inch by 9-inch, baking dish.
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5. Mix the chicken bouillon concentrate, water, and oyster sauce. Pour into the bottom of the baking dish around the caps. Cover with wax paper and cook in the microwave oven until the caps are tender (about 15 minutes).
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TIP:
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Cooking the pork first insures that it is well-done without risking overcooking the mushrooms. The mushrooms should still hold their shape and have some texture left after cooking. The sauce can be thickened by mixing in 2 teaspoons of cornstarch before adding to the dish.
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