Agaricus Bisporus Meat Ball Recipe

10 oz./ 300 g agaricus bisporus (P1)

9 oz./ 250 g ground pork

2 tbsps.chopped scallion

2 tsps.freshly grated ginger root

3 hot red peppers, seeded, crosely chopped

1-2 tsps.cornstarch

1 beaten egg, whisked lightly

4 tbsps.vegetable oil

P1

A: Proper quantity of salt and MSG to taste

1/2-1 tsps.white sugar

1 tbsp.Chinese rice wine, or dry sherry

1-2 tbsps.light soy sauce

B: Proper quantity of salt and MSG to taste

1/2 tsps.white sugar

1 tbsp.light soy sauce.

1. In a bowl, combine the ground pork with seasoning A, add the whisked egg, 1 tbsp.chopped scallion, 1 tsp.grated ginger, and 1-2 tsps.cornstarch. Stir in one direction until it becomes like a paste.

2. Remove the stems of the agaricus bisporus, reserve the stems for later use (P2).

P2

3. Fill each agaricus bisporus with the ground pork mixture (P3).

 
P3

4. Cut the back of the agaricus bisporus crosswise according to P4.

P4
 

5. Heat 2 tbsps.vegetable oil in a wok till hot, saute 1 tbsp.chopped scallion, 1 tsp.grated ginger, and chopped hot red peppers until aromatic, about 30 seconds. Add the agaricus bisporus and stems, stir fry over medium heat for about 3 minutes (P5), or until the pork is cooked.

 
P5

6. Stir into seasoning B, cover and allow to simmer until the liquid has reduced, which will take about 5 minutes (P6).

 
P6

7. Remove from the wok to a plate, let cool 4 minutes before serving (P7).

 
P7