Recipe - Steamed Mushrooms

8 Dried "jyo" black mushrooms
8 Large button mushrooms
2 cup Stock
1 Piece star anise
One half teaspoon Sichuan peppercorns

SAUCES
One half cup Plum sauce
1 tablespoon Warm water
2 tablespoon Dry mustard
3 tablespoon Water
One half teaspoon White vinegar
1 teaspoon Thin soy sauce

FILLING
1 pound Fatty pork shoulder
One half teaspoon Cornstarch
1 teaspoon Water
1 teaspoon Oyster sauce
1 teaspoon Dark soy sauce
One fourth teaspoon Black pepper
2 Green onions, minced
One fourth teaspoon Fresh ginger, minced
1 teaspoon Chinese parsley, minced

Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1
hour. Add star anise and peppercorns to stock. Stew button mustrooms in
stock for 30 minutes; remove from stock; discard mushroom stems. Strain
stock for use in another dish. Mix plum sauce with warm water in dip
saucer, cover & reserve. Make a paste of dry mustard & water; cover & let
marry for 30 minutes; then add white vinegar & thin soy sauce.

Filling: Finely chop pork shoulder. Mix cornstarch & water; add oyster
sauce, soy sauce & black pepper. Add chopped pork; work with your fingers
into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to
stand in covered bowl for 30 minutes. Mound about 1 One half teaspoons of
filling on each mushroom. Arrange on serving plate.

Steaming: In steamer, bring water to rapid boil first; steam "jyo"
mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan
to reheat before serving, steam for 5 minutes less, then reheat for 10
minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini