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Stuffed Button Mushroom

Large button mushroom stuffed with ground pork and serve with tasty sauce.


1/2 pound large button mushrooms
2 1/4 ounces ground pork
1/2 ounce ham; minced

1 teaspoon cooking wine
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons cornstarch

1 cup chicken broth
1/3 teaspoon salt
1/4 teaspoon sugar
1/2 tablespoon sesame oil
1 1/2 teaspoon cornstarch


1. Remove stems from button mushrooms. Blanch brielfly in boiling water for 30 seconds.

2. Add (1) to ground pork and minced ham. Mix evenly and divide into 24 portions. Dip inner side ( where stem was removed) of each button mushroom in cornstarch. Fill each
mushroom with meat stuffing and arrange on plate.

3. Place over boiling water and steam over high heat for 5 minutes. Remove from heat and arrange on serving plate.

4. Bring (2) to a boil and pour over stuffed mushrooms. Serve.


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Stewed Chicken Soup with Mushroom and Water Chestnut
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Shredded Pork with Veggies
Meat Sauce Over Broad Rice Noodle
Pan-Seared Pork Chops
Mandarin Cucumber Soup
Pineapple Pork Chops
Roasted Pork Strips

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