Stuffed Shiitake Mushrooms (煎釀冬菇)
Dai Ga Si Faan recipe - undefined
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 200 g pork, minced
- 80 g shrimp, minced
- 15-20 fresh shiitake mushrooms (depending on size)
- 1 tbsp cornstarch
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp Shaoxing cooking wine
- 2 tsp cornstarch
- 1/2 tsp sugar
- a pinch of white pepper powder
- leftover mushroom bits (optional)
- 1/2 cup water
- 1 tbsp cornstarch
- 1 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- 2 tsp dark soy sauce
- a pinch of sugar
- a pinch of white pepper powder
Instructions
- 1
Prepare the mushrooms by removing the stems and carefully carve an 'x' on top (optional). Absorb excess moisture from the mushrooms and dust the insides of the mushrooms with cornstarch to ensure the filling will stick well.
- 2
In a bowl, combine all the marinade ingredients together, then add minced pork and shrimp. Mix until sticky and well combined, then set to marinate for at least 15 minutes.
- 3
Stuff each mushroom generously with the filling, pressing gently to ensure they are well-filled.
- 4
Heat a non-stick pan over medium heat. Place the stuffed mushrooms meat side down and pan-fry for 3-4 minutes until golden brown.
- 5
Pour the sauce over the mushrooms in the pan, cover with a lid, and simmer for 6-8 minutes until the sauce thickens and the pork is cooked through.
- 6
Carefully flip the mushrooms and continue to pan-fry for an additional 2-3 minutes, allowing the sauce to reduce further and the mushrooms to caramelise slightly.
- 7
Once done, transfer the stuffed mushrooms to a serving plate, garnish with chopped green onions, and drizzle with any remaining sauce from the pan. Serve with steamed rice and enjoy!