Stuffed Shiitake Mushrooms (Jing Yeung Buck Gwoo)

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

• Ready In: 1 hr
• Serves: 4
• Yields: 4

Ingredients

• 24  large  fresh shiitake mushrooms
• 1  green onion, white part only, finely chopped
• 8  canned water chestnuts, chopped
• 1⁄2 lb ground pork
• 1  tablespoon cornstarch
• 2  tablespoons soy sauce
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon sugar
• 1⁄8 teaspoon  fresh gingerroot, grated
• 1  cup broth
• 1  egg, slightly beaten

Directions

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.