Authentic Asian Sauces
Stuffed Mushrooms With Pumpkin Rice
What You Will Need
Ingredients
- White Rice (Cooked) 1 Bowl
- Pumpkin 1/3 Bowl
- Lean Pork Meat 160 g
- Fresh Shiitake Mushrooms 6 pcs
- Water 1/2 Cup
Marinade
- Lee Kum Kee Pure Black Sesame Oil 1 tsp
- Lee Kum Kee White Peppercorn Powder a pinch
- Spring Onion (Chopped) 1 pc
- Corn Starch 1 tsp
Sauce Mix
- Lee Kum Kee Salt Reduced Oyster Sauce 2 tsp
- Corn Starch as required
Made with
Lee Kum Kee products
How to make it
-
Mince the pork using a knife and marinate with Lee Kum Kee black sesame oil, a pinch of pepper, chopped spring onions and corn starch for 15 minutes.
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Wash and prepare the shiitake mushrooms and stuff with the marinated mince pork.
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Using a non-stick pan, place the stuffed mushrooms facing down and cook until golden.
-
Turn the mushrooms around and add in water. Close the lid and cook for a further 5 minutes. Set aside.
-
Whilst cooking, mix the ingredients for the sauce together and pour over the stuffed mushrooms.
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Method - Pumpkin rice : Chop the pumpkin into smaller pieces and steam until softens and can mash into pu-ree. Mix together the cooked white rice and the pumpkin for an excellent side dish to the stuffed mushrooms.
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