Scallion-Braised Mushrooms Stuffed with Pork

Steps

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1. 1
   Rinse the mushrooms quickly and trim the stems. Brush cornstarch on the inside of each mushroom cap to create adhesion.
   ▶ ≈0:00
2. 2
   Finely mince the onion and combine with ground pork. Add minced garlic, ginger, white pepper, sugar, soy sauce, rice wine, sesame oil, and egg white, mixing well. Finally, add cornstarch to bind the mixture.
   ▶ ≈0:12
3. 3
   Spoon the pork filling into each mushroom cap, using your fingers to gently pack and shape it flush with the interior.
   ▶ ≈0:32
4. 4
   Heat sesame oil and cooking oil in a wok over medium heat. Place the mushrooms meat-side down and cook briefly at low heat to set the shape. Cover the wok briefly to let steam help firm the filling, then flip.
   ▶ ≈0:51
5. 5
   Add scallion segments to the pan and continue cooking until the mushrooms are golden and you smell the aroma of caramelized scallions.
   ▶ ≈1:05
6. 6
   Pour in soy sauce, rice wine, mirin (or 1 tbsp sugar if unavailable), and 250–300 ml water. Cover and bring to a boil for 3 minutes, flip, re-cover, reduce to medium heat, and simmer for about 5 minutes.
   ▶ ≈1:17
7. 7
   Make a cornstarch slurry with cornstarch and water, pour into the pan, and stir to thicken the sauce. Add black vinegar and swirl to combine.
   ▶ ≈1:29
8. 8
   Remove from heat, transfer to a serving plate, and garnish with chopped cilantro before serving.
   ▶ ≈1:35