Ingredients
2tbspsoy sauce
2tbsprice vinegar
½tspAsian chili garlic sauce
4tspfresh ginger,minced
1lbground pork
½cupwater chestnuts,minced
2scallions,thinly sliced
1tbspcornstarch
1large garlic clove
1½tspkosher salt
½tspwhite pepper
12shiitake mushrooms,with rounded caps
2tbspvegetable oil
Preparation
Preheat the oven to 425 degrees F.
In a small bowl, blend the soy sauce, vinegar, chili sauce and 2 teaspoons of the ginger.
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.
In a very large, ovenproof nonstick skillet, heat the oil. Add the shiitake, pork side down, and cook over high heat for 3 minutes until browned. 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, and enjoy!
