Stuffed Shiitake Mushrooms (Jing Yeung Buck Gwoo)

• 24 large fresh shiitake mushrooms
• 1 green onion, white part only, finely chopped
• 8 canned water chestnuts, chopped
• 12 lb ground pork
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 12 teaspoon salt
• 18 teaspoon sugar
• 18 teaspoon fresh gingerroot, grated
• 1 cup broth
• 1 egg, slightly beaten

1. Lightly oil a shallow stovetop casserole; set aside.
2. Cut stems from mushrooms; rub mushroom caps with a damp cloth.
3. In a medium bowl, combine green onion, water chestnuts, pork, cornstarch, soy sauce, salt, sugar and gingerroot.
4. Place 1 heaping tablespoon pork mixture on each of 12 mushroom caps.
5. Top with remaining mushroom caps; press firmly together.
6. Arrange stuffed mushrooms in oiled dish; cover tightly.
7. Cook over medium heat 25 to 30 minutes.
8. Remove stuffed mushrooms from dish; keep warm.
9. In a small saucepan, heat stock or broth.
10. Add enough hot stock or broth to mushrooms cooking juices in dish to make 1 cup liquid.
11. Whisk eggs into cooking-liquid mixture.
12. Do not boil.
13. Pour sauce mushrooms.
14. Serve with hot cooked rice.
15. Makes 4 servings.

shiitake mushrooms, green onion, water chestnuts, ground pork, cornstarch, soy sauce, salt, sugar, fresh gingerroot, broth, egg

Taken from www.food.com/recipe/stuffed-shiitake-mushrooms-jing-yeung-buck-gwoo-305281 (may not work)