A delicately flavored steamed dish much enjoyed by the Cantonese and Fukienese. The egg white lightens the pork, and the bamboo shoots or water chestnuts add just a bite to the otherwise smooth texture. The sauce glistens on the stuffing, giving a transparent effect.

Ingredients:

4 ounces (115 grams) pork shoulder or fresh ham
2 ounces (55 grams) canned bamboo
shoots, or 3 or 4 fresh or canned water chestnuts, chopped fine
5 scallions, cut into tiny rounds
1 tablespoon peanut or corn oil
28 thick medium dried Chinese mushrooms, with slightly curled edges, reconstituted

For the marinade:
2 to 4 thin slices fresh ginger root, peeled and finely minced
1⁄2 teaspoon salt
1⁄2 teaspoon sugar
2 teaspoons thin soy sauce
6 turns white pepper mill
1 teaspoon Shaohsing wine or medium-dry sherry
1⁄2 teaspoon potato flour
1 tablespoon water
1 tablespoon egg white

For the sauce:
1 1⁄2 teaspoons potato flour, dissolved in 1 tablespoon water
6 ounces (175 grams) mushroom water
1 tablespoon oyster sauce
1 tablespoon thick soy sauce
1 1/2 to 2 tablespoons peanut or corn oil

Directions:

Chop the pork by hand or mince coarsely. Put into a bowl. Prepare the marinade: Add the ginger, salt, sugar, soy sauce, pepper, wine or sherry, potato flour and water to the pork. Stir vigorously for about 30 seconds, or until well coated. Add the egg white and stir again for another 30 seconds or until smooth and light. Let marinate for about 15 minutes.

Mix the bamboo shoots or water chestnuts with the pork. Mix in the scallions. Stir in the 1 tablespoon of oil. The stuffing is now ready. Drain and squeeze out the excess water from the mushrooms but leave damp. Reserve the soaking liquid.

Hold a mushroom cap in one hand with the hollow side up. Using a small knife, fill the hollow generously with stuffing, shaping it into a slightly sloping mound to give an attractive appearance. Repeat until all are done. Put on a heatproof dish, stuffing side up, preferably in one layer.

Put the dish in a wok or steamer and steam, tightly covered, for 10 minutes over high heat.

Prepare the sauce: A few minutes before the end of the steaming time, mix together the flour, mushroom water, oyster sauce and soy sauce. Pour into a wok or a saucepan. Bring to a boil, stirring continuously as it thickens. Blend in the oil, which will give a sheen.

Remove the mushrooms from the steamer. Arrange them in 2 layers, either in the same heatproof dish or on a warm serving dish. Pour the sauce over them. Serve piping hot.

Serves 6 with 3 or 4 other dishes.