Ingredients
2 tablespoons soy sauce
2 tablespoons rice vinegar 1/2 teaspoon Asian chili-garlic sauce
4 teaspoons minced fresh ginger
1 pound ground pork
1/2 cup minced water chestnuts
2 scallions, thinly sliced
1 tablespoon cornstarch
1 large garlic clove, minced 1 1/2 teaspoons kosher salt 1/2 teaspoon white pepper Twelve 3-inch shiitake mushrooms with rounded caps, stemmed
2 tablespoons vegetable oil
Preparation
1.Preheat the oven to 425°. In a small bowl, blend the soy sauce, vinegar, chili sauce and 2 teaspoons of the ginger. 2.In 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. 3.In 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
