Mushroom meatballs

Posted on January 13, 2013


Another traditional Chinese ingredient is dried winter (shiitake) mushroom. It is culinarily versatile and has a wonderful smoky flavour and a meaty texture. Winter mushrooms are not only delicious additions to just about any recipe; they are also a healthy one. They are a source for high quality protein, minerals and vitamins. Having high fibre and low calories makes them close to a perfect food. In China winter mushrooms have long been a symbol of longevity.


50g dried winter (shiitake) mushroom
2 cloves garlic, peeled and chopped finely
1 piece ginger (3cm), peeled and sliced thinly
1 tablespoon vegetable oil
2 tablespoon oyster sauce
1 teaspoon sugar
250g minced pork or chicken
1 teaspoon pepper
1 tablespoon soy sauce
2 tablespoon corn flour
100g snow peas


  1. Soak dried mushroom in warm water till soft (10 min) and remove stalk. Keep water.
  2. Sauté garlic in oil at low heat till fragrant. Add ginger, oyster sauce, mushroom and sugar. Stir-fry till mushroom is soft.
  3. Add the water used to soak mushroom and allow to simmer covered for 2-3 min at low heat. Remove from heat.
  4. Chop four cooked mushrooms finely and keep the rest for garnishing.
  5. Mix chopped mushroom with mince, pepper, soy sauce and corn flour. Roll into balls approximately 3 cm diameter.
  6. Return meatballs to sauce and stir-fry at medium heat till cooked. Add snow peas and continue stir-frying for another 30 sec.
  7. Garnish with mushrooms.

Serves 4 (with steamed rice)

Mushroom Meatballs

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