Chinese Steamed Pork Souffle Recipe

  • 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
  • 6 eggs
  • oyster sauce (optional)
Container: heat-resistant dish or pan
1 hr
  • 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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