Original version from Barbara Chau, Livermore, CA.


                                                    Recipe by  Barbara Chau
                                                               443-4522
STUFF MUSHROOMS

16 dry mushrooms, soak in warm water
1 C ground pork
1 green onion, diced
2 tbsp bamboo shoot, finely ohopped
1/4 C crab meat (optional)
2 tbsp soy sauce
1 tbsp sherry
2 tbsp cornstarch plus enough to dust mushrooms
1 tsp salt
1 tbsp sesame seed oil
1/2 C + 1 tbsp water
pasley
2 tbsp oyster sauce
1/4 tsp sugar
1 lb.  spinach
3 tbsp cooking oil

1.  squeece off water from mushrooms, cut off stem.
2.  Mix together the pork, crab meat, green onion, bamboo shoot
    with the soy sauce, sherry, 2 tbsp cornstaroh, 1/2 tsp salt and
    2 tsp sesame seed oil.                                    -
3.  Dust the stem side of the mushrooms with cornstarch.  Divide the
    fillings in equal parts and fill the mushroom caps, top with
    a piece pasley.
4.  Heat 1 tbsp cooking oil in pan. Fry the mushrooms over medium
    heat (filling side down) until brown. (350 then 275)
5.  Add 1/2 C water, oyster sauce, sugar, (cover) and simmer for 20 minutes.
    Turning once.
6.  stir fry the spinach in 2 tbsp oil and 1/2 tsp salt.   Line a
    servln6 plate.
7.  Arrange mushrooms on top of spinach.   Thicken sauce with 1 tsp
    cornstaroh in 1 tbsp water. Add 1 tsp sesame seed oil.    Pour
    sauce over top of mushrooms.