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
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Prep Time: 15 minutes | Cook Time: 30 minutes | Ready In: 45 minutes
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US Metric

1 lb. ground pork

4 dried shittake mushrooms, soaked, stemmed, chopped

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

2 TB Aloha shoyu

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)


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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.