Chinese Steamed Pork and Mushroom Stuffed Zucchini
A Chinese-inspired Zucchini stuffed with minced pork and shiitake mushrooms. Steamed and then served with a Chinese slurry.
Equipment
- Wok
- Steamer Rack
- 9 x 9 clear baking dish
Ingredients
Stuffed Zucchini
- 2 Zucchini (large)
- 1 tbsp ginger (minced)
- 1/2 lb minced pork You can substitute with tofu/cabbage/ground turkey
- 4 cloves minced garlic
- 4-5 minced shiitake mushrooms Soaked in hot water for 1-2 hours
- 1 tbsp corn starch
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp pepper
Sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp warm water
Instructions
Prepare the Zucchini
- Wash and dry the zucchini. Cut into 1.5" pieces roughly. Using a melon ball scooper, scoop the inside seeds of the zucchini. Make sure to leave a border and not scoop through the bottom of the zucchini, leave about 1/2 cm at the bottom of the zucchini for the meat. Continue the process for the rest of the zucchini pieces.
Filling
- With the zucchini cut out pieces, dice them finely. Add into a mixing bowl with minced pork, minced shiitake mushrooms, garlic and ginger. Combine corn starch, soy sauce, dark soy sauce, salt, pepper, and sesame oil. Mix throughly.
Fill Zucchini
- Stuff the zucchinis with 1-2 heaping tbsp of your filling. Pat down gently to remove any excess air pockets. Repeat process for the rest of the zucchini pieces.
Steam Zucchini
- Using a 9x9 clear glass dish, carefully layer your zucchini pieces within. Add 2 cups of water into a wok, line it with a steamer rack, and place your zucchini dish inside. Cover with the lid and steam for 20 minutes until the zucchini has softened.
Remove Zucchini
- After 20 minutes, carefully remove the zucchini dish using oven mitts. Set aside. Carefully remove the zucchini pieces onto a serving dish.
Thicken the sauce
- In a small sauce pan, carefully add in the steamed zucchini juices, 1 tbsp soy sauce, 1 tbsp brown sugar. Heat up until it boils. In a small bowl, mix together 1 tbsp corn starch with 1 tbsp of water. Add into the boiling zucchini juice mixture, mix together. Heat until slightly thickened.
Assembly
- Once the sauce has thickened, pour over the steamed stuffed zucchini. Garnish with scallion or cilantro, serve with warm rice!
Notes
For a vegetarian option: you can substitute the minced pork for tofu/minced cabbage.