For this recipe, you need to get shitake mushrooms. Of course, in the freezing cold land of Canada, shitake mushrooms are often only available in dried form and packaged in bags.
Once you get these dried mushrooms, you need to soak them in water for a couple hours. Here's a picture of the soaking process:
Once the mushrooms are aready, this dish's other important ingredient comes in: Pork.
The Chef only uses top grade lean meat. I'm very sensitive to fat parts of the meat and I love this dish.
YUMMY!
This entry was posted
on Wednesday, November 8th, 2006 at 12:49 am and is filed under Vegetable Dishes, Meat Dishes.
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