[Ingredients]
16 to 20 large dried Chinese mushroom - soaked to soften and remove stems
1tbsp corn starch
1 piece 300g soft bean curd
5 peeled and minced water chestnut
1 small peeled and minced carrot
30g soaked (for 30mins) washed and minced salted cabbage
30ml cooking oil
[Seasoning]
1/2tsp white pepper
1/2tsp salt
1/2tsp sugar
1tbsp corn starch
[Sauce]
1/2tbsp cooking oil
1 & 1/2tbsp light soy sauce
1tsp sugar
3tbsp vegetable stock
1/3tsp salt
1tbsp corn starch (mixed with 2tbsp water)
[Steps]
Coat inner sides of mushroom with starch and set aside.
Mash beancurd. Mix with water chestnut, carrot, cabbage and seasoning together.
Heat 2tbsp of oil and stir fry stuffing for 2mins. Remove from heat using a slotted spoon and leave to cool slightly.
Divide stuffing among mushrooms, pressing mixture firmly into the inner sides of mushrooms. Steam for 15 to 20mins.
Sauce: Heat oil and add soy sauce, sugar and stock. Bring to boil. Stir in starch solution until misture thickens.
Place mushrooms on a plate and pour sauce over. Serve hot.