Stuffed Shiitake Mushrooms (jing Yeung Buck Gwoo)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 24 large fresh shiitake mushrooms
• 1 green onion, part only, finely chopped
• 8 canned water chestnuts, chopped
• 1/2 lb ground lamb
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/8 teaspoon sugar
• 1/8 teaspoon fresh gingerroot, grated
• 1 cup broth
• 1 egg, slightly beaten

Recipe

• 1 lightly oil a shallow stovetop casserole; set aside.
• 2 cut stems from mushrooms; rub mushroom caps with a damp cloth. in a medium bowl, combine green onion, water chestnuts, lamb, cornstarch, soy sauce, salt, sugar and gingerroot.
• 3 place 1 heaping tablespoon lamb mixture on each of 12 mushroom caps. top with remaining mushroom caps; press firmly together.
• 4 arrange stuffed mushrooms in oiled dish; cover tightly. cook over medium heat 25 to 30 minutes. remove stuffed mushrooms from dish; keep warm.
• 5 in a small saucepan, heat stock or broth. add enough hot stock or broth to mushrooms cooking juices in dish to make 1 cup liquid. whisk eggs into cooking-liquid mixture. do not boil. pour sauce mushrooms.
• 6 serve with hot cooked rice. makes 4 servings.