How to make it

  • Preheat the oven to 425°F.
  • In a small bowl, blend the soy sauce, vinegar, chili sauce and 2 teaspoons of the ginger.
  • In a large bowl, gently mix the pork with the water chestnuts, scallions, cornstarch, garlic, salt, pepper and the remaining 2 teaspoons of ginger.
  • Fill the mushroom caps with the pork mixture.
  • In a very large, ovenproof nonstick skillet , heat the oil.
  • Add the shiitake, pork side down, and cook over high heat until browned, 3 minutes. Turn and cook for 1 minute.
  • Transfer the skillet to the oven and bake for 7 minutes, or until the pork is cooked.
  • Serve with the dipping sauce.
  • ++++++++++++++++++++++++++++++++++++++++
  • Wine Recommendation: A fruity rosé sparkling wine will complement the Asian flavors here.
  • Choose the bargain nonvintage Roederer Estate Brut Rosé from California .

Reviews & Comments 5

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    " It was excellent "
    midgelet ate it and said...
    5 from me also, never understand anything less than 5 anyway!!! Just raised it to 4.5 and I hope other can raise it too
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    " It was excellent "
    victoriaregina ate it and said...
    Marvelous recipe! If someone doesn't like it they should just move on. 5 from me.
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    The stuffing here sounds fantastic! I love all the ingredients, making me drool too! High 5 from me!
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    This sounds wonderful! We are lucky to be able to pick shitakes in the forested areas in Washington twice each year. This fall I will be picking lots - just so I can try your recipes!
    Thanks for the great post and high 5!
    Was this review helpful? Yes Flag
    " It was not good "
    sandygalesmith ate it and said...
    I NEVER tryed it this way.Plus I'm NOT big on mushrooms either.
    Was this review helpful? Yes Flag

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