• SpinToWin
    SpinToWin

    Spin To Win Great Prizes!

  • Aloha Shoyu
    Aloha Shoyu

    The Official Shoyu Of Cooking Hawaiian Style

  • Island Princess Hawaii
    Island Princess Hawaii

    Hawaiian Macadamia Nuts

  • Popo's Kitchen
    Popo's Kitchen

    Popo's Kitchen Cookbook

  • Cooking Hawaiian Style
    Cooking Hawaiian Style

    The Art of Island Cuisine*

  • Kamaaina Magazine
    Kamaaina Magazine

    Subscribe Now!

  • Cooking Hawaiian Style
    Cooking Hawaiian Style

    The Art of Island Cuisine*

  • HawaiianFoodOnline.com
    HawaiianFoodOnline.com

    Order All Of Your Favorite Foods Online

TEXT_SIZE
LOADING

Steamed Pork Hash

A grown up version of our favorite dim sum, now without the wrapper, just plain old good stuff.


Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 5 people have saved this recipe

Print   Add to Printer61 Times Printed

Prep Time: 15 minutes | Cook Time: 30 minutes | Ready In: 45 minutes
Ingredients: Print   Add to cart
US Metric

1 lb. ground pork

4 dried shittake mushrooms, soaked, stemmed, chopped

4 oz.(1/2 can) water chestnuts, chopped

2 TB soy sauce

2 TB peanut oil

1 TB cornstarch

1/2 tsp. sugar

1 1/2 tsp. salt

1 TB fresh ginger, grated

1 tsp. sesame seed oil (optional)

 

Order Manapua Online

Order Manapua Online


Cooking Process:

In a heat proof dish, combine all ingredients. Place in steamer for 30 minutes. Drizzle with optional sesame seed oil. Note: If you don’t have a steamer basket, place an empty tuna can; up-side-down in a pot of boiling water. Place platter to be steamed right on top of can.

Variation: Place 3 tablespoons of mixture onto bottom edge of nori sheet (1 package for this recipe) and roll like sushi, seal edges. Dry fry on medium heat, until cooked through. Slice and serve with your favorite dipping sauce.

 

 

how to serve:

Serve with your favorite soy sauce mustard dipping sauce. Serves 4-6.

Comments:

My Recipes

Login to see your Recipe.