These stuffed Chinese mushrooms were suggested by Ronald Lim at oriental restaurant Kiasu. They're simple to prepare, low in fat and taste delicious.
1. Remove stems from mushrooms and discard.
2. In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed.
3. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.
© Ronald Lim
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