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Ingredientes
- 12 x dry Chinese black mushrooms
- 2 Tbsp. mushroom soaking liquid
- 2 Tbsp. soy sauce
- 2 Tbsp. rice wine
- 2 tsp toasted sesame oil
- 1/2 tsp sugar
- 2 x scallions smashed
- 3 slc gingerroot smashed Mushroom steaming liquid
- 1/2 c. chicken broth
- 1 Tbsp. rice wine
- 2 tsp cornstarch
- 1 tsp salt
- 3/4 lb medium shrimp shelled, deveined
- 2 tsp rice wine
- 2 tsp toasted sesame oil
- 1/2 x egg white
- 1 tsp chopped gingerroot
- 4 tsp cornstarch plus extra for stuffing
- 1 Tbsp. peanut oil
- 2 tsp chopped gingerroot
- 2 tsp chopped garlic
- 1 lb fresh watercress trimmed of tough stems and washed
- 2 Tbsp. chicken broth
- 1 Tbsp. rice wine
- 1 tsp toasted sesame oil
Direcciones
- Rinse dry mushrooms and soak them in warm water to cover for 20 min. Drain, reserving 2 Tbsp. soaking liquid. Remove and throw away stems; place caps in a small heatproof bowl. Add in mushroom seasonings, toss lightly and place bowl in a bamboo steamer tray. Fill a wok with warm water level with bottom of steamer tray, place steamer in wok and steam over high heat, 15 min. Let mushrooms cold, then strain liquid into a bowl, discarding scallions and gingerroot. Stir in shrimp sauce ingredients and set aside.
- Rinse shrimp, drain thoroughly, place in a clean dish-towel and squeeze out as much liquid as possible. In a food processor or possibly with 2 knives mince shrimp to a paste; transfer to a mixing bowl. Add in shrimp seasonings, stirring vigorously in one direction to combine proportionately. Sprinkle inside of mushroom caps with cornstarch and generously spoon in shrimp paste. Smooth tops with a spoon dipped in water and place on a lightly-greased heat-proof plate. As in previous step, steam plate in bamboo steamer tray, 7 min. Remove from wok and keep hot.
- Dry wok, reheat over high heat, add in Tbsp. of oil and heat till nearly smoking. Add in chopped garlic and ginger and stir-fry 5 seconds. Add in watercress, toss lightly to coat and add in watercress seasonings; toss briefly till watercress wilts.
- Spoon watercress around outer edge of a warmed platter; arrange stuffed mushrooms in center of platter and keep hot. To warm wok add in shrimp sauce, stir till warm and thickened, pour over mushrooms and serve immediately.
- This recipe yields 4 to 6 servings, as part of a Chinese-style dinner.
- Cuisine: "Chinese"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 96 | 41% |
| Total Fat 10.84g | 14% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 1264mg | 53% |
| Potassium 756mg | 22% |
| Total Carbs 8.64g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.96g | 1% |
| Protein 22.51g | 36% |
