Mushrooms Stuffed With Pork
|Pork||1⁄2 Pound, minced|
|Soy sauce||1 Tablespoon|
|Scallion||1 , chopped|
|Mushrooms||12 Large, soaked and stemmed|
|Chicken stock||2 Tablespoon|
|Cornstarch||1 Tablespoon, mixed|
|Soy sauce||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
Mix together well the first seven ingredients.
Fill the mushroom caps with this mixture.
Heat a heavy pan with 2 tablespoons oil, add salt and pepper.
When oil is very hot, place the mushroom caps in it with the chicken stock.
Turn down the heat, cover the pan and cook slowly for 20 minutes.
Remove the mushrooms and place on a flat serving plate.
Mix the thickening mixture together and add to the gravy in which mushrooms were cooked.
When it is thick and smooth, pour over the mushrooms and serve immediately.