Ingredients
2 tbsp. soy sauce
2 tbsp. rice vinegar
1/2 tsp. Asian chili-garlic sauce
4 tsp. minced fresh ginger
1 lb. ground pork
1/2 c. minced water chestnuts
2 scallions
1 tbsp. cornstarch
1 large garlic clove
1 1/2 tsp. kosher salt
1/2 tsp. white pepper
12 3-inch shiitake mushrooms with rounded caps
2 tbsp. vegetable oil
Preparation
Step 1Preheat the oven to 425°F. In a small bowl, blend the soy sauce, vinegar, chili sauce and 2 teaspoons of the ginger.Step 2In 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.Step 3In 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.Step 4Serve With: Tossed green salad.Step 5Wine Recommendation: A fruity rosé sparkling wine will complement the Asian flavors here. Choose the bargain nonvintage Roederer Estate Brut Rosé from California.
