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Stuffed Shiitake Mushrooms (Jing Yeung Buck Gwoo)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.1468
Energy (kCal)1005.1222
Carbohydrates (g)16.9408
Total fats (g)84.8158
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lightly oil a shallow stovetop casserole; set aside. | 2. Cut stems from mushrooms; rub mushroom caps with a damp cloth. In a medium bowl, combine green onion, water chestnuts, pork, cornstarch, soy sauce, salt, sugar and gingerroot. | 3. Place 1 heaping tablespoon pork mixture on each of 12 mushroom caps. Top with remaining mushroom caps; press firmly together. | 4. Arrange stuffed mushrooms in oiled dish; cover tightly. Cook over medium heat 25 to 30 minutes. Remove stuffed mushrooms from dish; keep warm. | 5. In a small saucepan, heat stock or broth. Add enough hot stock or broth to mushrooms cooking juices in dish to make 1 cup liquid. Whisk eggs into cooking-liquid mixture. Do not boil. Pour sauce mushrooms. | 6. Serve with hot cooked rice. Makes 4 servings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shiitake mushroom 24 - - - -
    green onion 1 chopped 19.17 4.0754 0.6887 0.3337
    water chestnut 8 canned chopped - - - -
    pork 1/2 lb ground 852.768 0.0 31.5479 79.5388
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    salt 1/2 teaspoon - - - -
    sugar 1/8 teaspoon 2.2942 0.5738 0.0 0.0
    gingerroot 1/8 teaspoon grated 0.2 0.0444 0.0046 0.0019
    broth 1 cup 11.75 3.008 0.0 0.0
    egg 1 beaten 71.5 0.36 6.28 4.755

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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