• Fast
• Staff Favorite

Ingredients

1. 2 tablespoons soy sauce
2. 2 tablespoons rice vinegar
3. 1/2 teaspoon Asian chili-garlic sauce
4. 4 teaspoons minced fresh ginger
5. 1 pound ground pork
6. 1/2 cup minced water chestnuts
7. 2 scallions, thinly sliced
8. 1 tablespoon cornstarch
9. 1 large garlic clove, minced
10. 1 1/2 teaspoons kosher salt
11. 1/2 teaspoon white pepper
12. Twelve 3-inch shiitake mushrooms with rounded caps, stemmed
13. 2 tablespoons vegetable oil

Directions

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.

Serve With

Tossed green salad.