The world of Tzu Chi August 2020 (Vol.125)

57 TZU CHI 125 Ingredients: Fresh shiitake mushrooms .......... 1 packet Filling: Vegetarian ku loh (pork) meat ...... 5 pieces (minced) Coriander ...................................... 3 stalks (chopped) Potato starch ................................ 2 tbsp Tofu ............................................... 1 block (mashed) King oyster mushroom ................. 1 stalk (chopped) Carrot ............................................ ½ stalk (chopped) Chopped ginger ............................ a pinch Lettuce (as garnish) ..................................... in moderation Seasonings A: Vegetarian abalone sauce ............ 3 tbsp Sesame oil ................................... several drops Ground pepper ............................ a pinch Seasonings B: Vegetarian abalone sauce ............ 3 tbsp Soy sauce .................................... 1 tbsp Water .......................................... 1 bowl Chopped ginger .......................... a pinch Sugar .......................................... a pinch Ground pepper ............................ a pinch Goji berries ................................. in moderation Potato starch (as gravy thickener) ........ in moderation Preparation: 1. Remove the stems of the shiitake mushrooms, rinse clean and drain. Smother potato starch on the inner side of the mushroom caps. 2. Combine the ingredients for the fillings with seasonings A and mix well. Fill the mushroom caps with the mixture. 3. Bring the water to a boil in a steamer and steam the stuffed mushrooms for 15 minutes. 4. Line a dish with the lettuce and arrange the steamed stuffed mushrooms neatly on the dish. 5. Fry the chopped ginger and bring to a boil with the rest of the ingredients for seasoning B. Add the potato starch. Drizzle the gravy on the stuffed mushrooms and serve. ecipe Recipe and photograph by Chan Mee Kuen Translated by Choo Suet Fun 1. Avoid chopping the ingredients for the filling too finely. 2. Sprinkle a pinch of potato starch on the filling mixture to absorb excess moisture. Tips: Stuffed Mushrooms in Gravy