Braised Stuffed Shiitake Mushrooms (红烧香菇酿 Hong Shao Xiang Gu Niang)
These stuffed mushrooms taste great, look super fancy, and are actually quite easy to make!
- Prep time
- 25 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 lb fresh shiitake mushrooms (about 10)
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1/2 teaspoon sugar
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon starch water (mix1 tablespoon corn or tapioca starch with 3 tablespoons water)
- 0.3 lb ground pork
- 1 green onion (minced)
- 1 teaspoon Chinese Shaoxing cooking wine
- 1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)
- 1/4 teaspoon light soy sauce
- 1/4 teaspoon dark soy sauce
- 1/4 teaspoon sugar
- 3 tablespoons water
- 1 tablespoon starch water (mixing 1 tablespoon corn or tapioca starch with 3 tablespoons water)
- Any green (for color contrast) leafy vegetable that has a mild taste and requires little cooking time
- such as Shanghai baby bok choy
- snow pea tips
- napa cabbage
- or spinach.
Instructions
- 1
In a small bowl, add the 0.3 lb of ground pork and the rest of the ingredients under "meat mix" except the starch water. This includes the minced green onions, 1 teaspoon of Chinese Shoaoxing cooking wine, 1/4 teaspoon of kosher salt, 1/4 teaspoon of light soy sauce, 1/4 teaspoon of dark soy sauce, 1/4 teaspoon of sugar, and 3 tablespoons of water, mixing well. Then mix in 1 tablespoon of starch water. Let the mixing marinate for at least 10 minutes on the counter.
- 2
While waiting for the mix to marinate, prepare the shiitake mushrooms and vegetables (optional). Gently remove any surface dirt on the mushrooms using a damp paper towel. Use a knife or kitchen scissors to cut off the stems from the mushrooms.
- 3
Optional: If using vegetables, heat a pot of water under medium-high heat. When water boils, add the vegetables and a few drops of vegetable oil. With lid open, blanch the vegetables in boiling water for 3 minutes. Then immediately shock the vegetables in cold water and drain well. Transfer the vegetables onto a flat plate and spread into one layer.
- 4
With the shiitake mushroom cap's inner side up, use a small spoon to scoop out a small ball of meat mix and stuff it into the inner cap. Use a hand or a small knife to gently press and spread the mix, covering the entire top (as depicted). Seal the edge and form a slight arch on top. Repeat this step to stuff all the shiitake mushrooms.
- 5
Heat an 8 inch nonstick pan under medium heat. When the pan is warm, add the 1 tablespoon of vegetable oil, spreading it around a bit. Then with meat side down, add the stuffed shiitake mushrooms one by one into the nonstick pan. Sear the stuffed mushrooms until there is a thin, hard layer forming on the meat mix's surface; about 1 minute.
- 6
Gently flip the mushrooms so that the meat side is up. Then add 1/2 cup of water,2 1/2 teaspoon of sugar, 1 teaspoon of light soy sauce, and 1 teaspoon of dark soy sauce, and mix well. When the liquid boils, lower the heat to medium-low and cover the lid. Let the stuffed mushrooms simmer in the liquid for 5 minutes. Transfer the shiitake mushrooms onto the bed of vegetables (if using) from step 3 or a flat plate. Leave the liquid in the pot.
- 7
Turn the heat up to medium. Add 1 to 2 teaspoons of starch water (stir the starch water before adding) to thicken the stock a bit. Then pour the stock onto the stuffed shiitake mushrooms. Enjoy!