Stuffed Shiitake Mushrooms (Jing Yeung Buck Gwoo)

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Recipe by superblondieno2

for ZWT Asia. this can be very easily made without pork so it is vegetarian.

Ingredients Nutrition


  1. Lightly oil a shallow stovetop casserole; set aside.
  2. Cut stems from mushrooms; rub mushroom caps with a damp cloth. In a medium bowl, combine green onion, water chestnuts, pork, cornstarch, soy sauce, salt, sugar and gingerroot.
  3. Place 1 heaping tablespoon pork mixture on each of 12 mushroom caps. Top with remaining mushroom caps; press firmly together.
  4. Arrange stuffed mushrooms in oiled dish; cover tightly. Cook over medium heat 25 to 30 minutes. Remove stuffed mushrooms from dish; keep warm.
  5. In a small saucepan, heat stock or broth. Add enough hot stock or broth to mushrooms cooking juices in dish to make 1 cup liquid. Whisk eggs into cooking-liquid mixture. Do not boil. Pour sauce mushrooms.
  6. Serve with hot cooked rice. Makes 4 servings.

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