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Ingredientes
- 24 med Mushrooms,fresh, (from 24-30)
- 1 c. Grnd pork,fresh, lean
- 4 x Shrimp, medium sized
- 6 x Water chestnuts, chop fine
- 1 Tbsp. Dark soy sauce
- 1 Tbsp. Sherry
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Cornstarch
- 2 tsp Oil
- 1/2 c. Chicken stock
- 4 Tbsp. Oyster sauce, -=Or possibly=-
- 5 Tbsp. -Oyster sauce
- 1 x Green onion stalk, minced
Direcciones
- PREPARATION: Wash and stem mushrooms. (Save stems for something else.)
- Pat dry. Shell and devein shrimp. Mince them and mix with water chestnuts, pork, soy sauce, sherry, sugar, salt and cornstarch. Spread about 1 teaspoon of filling onto each mushroom. COOKING: Heat 2 teaspoon oil in a skillet and place mushrooms in a single layer with the filling facing up. Brown for 1 minute. Pour 1/2 c. stock into the skillet, cover and simmer for 8-10 min, adding more stock if necessary.
- Uncover. (There should be about 1/4 c. stock left in the skillet.) Add in oyster sauce and baste the mushrooms. When sauce thickens, transfer to platter and garnish with minced green onions. DO AHEAD NOTES: This dish can be made ahead of time and reheated slowly on the stove, adding a little more broth and oyster sauce to make certain the sauce is not dry out.
- COMMENTS: Pick mushrooms which are about 1 1/2 to 2 inches in diameter since they shrink during cooking. Insert toothpicks when serving as appetizers. Gum Chin Doan Goo can double as a dinner side dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 931g | |
| Calories 919 | |
| Calories from Fat 550 | 60% |
| Total Fat 61.31g | 77% |
| Saturated Fat 19.61g | 78% |
| Trans Fat 0.23g | |
| Cholesterol 207mg | 69% |
| Sodium 4412mg | 184% |
| Potassium 2278mg | 65% |
| Total Carbs 31.13g | 8% |
| Dietary Fiber 5.4g | 18% |
| Sugars 10.77g | 7% |
| Protein 61.22g | 98% |
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