Recipe: Steamed minced pork patty w/ Shitake mushrooms and preserved mustard greens

Dear Offspring,

One of your favorite dishes, the epitome of Chinese comfort food.

Love from Mom

Steamed Minced Pork


1 lb minced pork

12-15 dried Shitake mushrooms

75g chopped preserved mustard greens* (optional)


0.25 tsp salt

1.5 tsp sugar

1 tbsp corn starch

2 tbsp light soy

1 tbsp Shaoxing wine

3-6 tbsp water

1 tbsp oil

0.25 tsp sesame oil


A. Prepping the main ingredients: rehydrate the dried Shitake mushrooms by soaking them in hot water for 30 minutes. Cut off the stems and dice. Mix the pork and Shitake mushrooms and preserved mustard greens together in a bowl.

B. Add the dry ingredients (salt, sugar, corn starch) first. Mix thoroughly. Then add the wet ingredients (soy, Shaoxing wine) and mix thoroughly by stirring in one direction. Then add the water and stir in one direction until the water is completely “absorbed”. The more water is added, the softer the steamed pork patty will eventually be. Finally, add the oils to “seal in” the flavors and mix thoroughly to incorporate.

In a lightly oiled steaming platter with sides (sides as a gravy will develop during steaming), press the seasoned mixture in gently until it fills the platter like a patty. Rest for 30 minutes for the flavors to develop (optional).

Steam for 15 minutes and serve immediately.

*There are two types of preserved mustard greens: sweet and salty. Both work according to your preference. We like the salty version.


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