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Categories:
green onions peanuts fresh ginger soy sauce mirin cornstarch dark sesame oil curry powder garlic shrimp ground chicken shiitake mushroom water cucumber carrot
Viewed: 47 - Published at: 8 years agoIngredients
- 1/4 cup chopped green onions
- 3 tablespoons dry-roasted peanuts
- 1 tablespoon grated peeled fresh ginger
- 1 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 2 teaspoons cornstarch
- 1 teaspoon dark sesame oil
- 1/2 teaspoon curry powder
- 2 garlic cloves, minced
- 6 ounces large shrimp, peeled, deveined, and chopped
- 4 ounces ground chicken
- 16 medium shiitake mushroom caps
- 4 cups water
- 1 1/3 cups thinly sliced English cucumber
- 1 1/3 cups thinly sliced carrot
Method
- Combine the first 11 ingredients in a food processor; process until mixture forms a paste. Spoon about 1 1/2 tablespoons mixture evenly into each mushroom cap. Arrange mushrooms in a 10-inch pie plate.
- Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 6 minutes or until filling is done. Wearing oven mitts, carefully remove pie plate from wok.
- Arrange 1/3 cup cucumber and 1/3 cup carrot around edge of each of 4 plates; arrange 4 stuffed mushrooms in center of each plate.
