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0.0 – 0 reviews • Asian
| Total: |
40 min |
| Prep: |
10 min |
| Cook: |
30 min |
| Yield: |
about 4 servings |
Ingredients
- 6 large raw shrimp, shelled, deveined and finely chopped
- 4 ounces ground meat (pork or beef)
- 2 teaspoons rice wine
- 2 teaspoons soy sauce
- 1/2 teaspoon finely minced ginger
- 8 large fresh shiitake mushrooms, stems removed
- 8 large fresh white button mushrooms, stems removed
- Cornstarch, for dusting
- 1 tablespoon cooking oil
- 2/3 cup soup stock
- 1 1/2 tablespoons soy sauce
- 1 tablespoon salted black beans, rinsed and lightly crushed
- 3 tablespoons sweet rice wine (mirin)
- 1 teaspoon cornstarch
Instructions
- In a mixing bowl, combine shrimp, meat, rice wine, soy sauce and ginger in a bowl. Mix well. Lightly dust the mushroom caps with cornstarch. Spread 2 to 3 teaspoons shrimp-meat filling inside each mushroom cap. Heat a large non-stick frying pan over medium heat. Add oil, swirling to coat surface. Pan-fry filled mushrooms, meat-side down, until browned. Add braising sauce. Cover, reduce heat and simmer for 8 to 10 minutes. Remove cover, and continue to cook until sauce is slightly thickened.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
193 |
| Total Fat |
10 g |
| Saturated Fat |
3 g |
| Carbohydrates |
11 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
12 g |
| Cholesterol |
36 mg |
| Sodium |
613 mg |
| Serving Size |
1 of 4 servings |
| Calories |
193 |
| Total Fat |
10 g |
| Saturated Fat |
3 g |
| Carbohydrates |
11 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
12 g |
| Cholesterol |
36 mg |
| Sodium |
613 mg |
