Chinese Steamed Pork Souffle Recipe
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10 black mushrooms, dried
1 package Chinese sausages (12-ounce package)
2 cans sliced water chestnuts (4- or 5-ounce can)
2 pounds ground pork
2 tablespoons soy sauce
1 teaspoon sugar
4 teaspoons cornstarch
oyster sauce (optional)
:heat-resistant dish or pan
Soak the dried mushrooms in very hot water until tender; then drain.
Pour sufficient water into a steamer and bring to a boil on the stovetop.
Meanwhile, place the mushrooms, Chinese sausages, and water chestnuts into a food processor and finely chop the ingredients; then place the chopped ingredients into a large bowl.
To the bowl of chopped ingredients, add the ground pork, soy sauce, sugar, and cornstarch. Mix well.
Spread the mixture evenly in a heat resistant or metal dish.
Beat the eggs until well combined; then pour on top of the meat mixture.
Carefully place the dish in the steamer over medium-high heat until fully cooked (approximately 45 minutes to 1 hour).
Carefully remove the dish from the steamer and serve immediately. Pour a small amount of oyster sauce on top if you desire.
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