Bao Filling ~ Ginger Pork

Ingrédients

400g / a bit less than 1 lb of char siu (Chinese-style roast pork, recipe follows)

*1 cup finely chopped green onions

*6 dried shiitake mushrooms

*1/4 cup of canned bamboo shoots (optional)

2 tsp. dark roasted sesame oil

1 piece of fresh ginger, chopped finely

3 Tbs soy sauce, or the defatted roasting liquid from the char siu

1 Tbs flour

2 Tbs cornstarch

1/2 cup water

Instructions

(*)Soak the shiitake mushrooms in warm water until soft. Cut off the hard stems and slice thinly.

Cube the pork, or chop it up finely.

Mix the flour and cornstarch with the water.

In a pan heat the sesame oil and toss in all the ingredients except the flour/cornstarch water. Sauté briefly, then add the flour/cornstarch water. Cook until it's a bit syrupy.

Let cool and use to fill the buns.

Notes

* Stared ingredients not used when making ginger pork filling for ours (just don't care for them)

Originally from: https://www.justhungry.com/2004/04/steamed_buns_wi.html