# 上海青和香菇这样做太香，不炒不炖不油炸，鲜嫩入味，上桌就扫光

Source: https://www.youtube.com/watch?v=NUhPn35vr6Q
Recap page: https://rapidrecap.app/video/NUhPn35vr6Q
Generated: 2026-01-22T02:04:13.737+00:00

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## Quick Overview

The video demonstrates how to prepare stuffed shiitake mushrooms (stuffed with a pork mixture) served over blanched bok choy (Shanghai Qing), resulting in a tender, flavorful dish that is appealing both visually and nutritionally, concluding with a flavorful sauce poured over the top.

**Key Points:**
- Prepare the stuffing by mincing de-skinned pork belly, shiitake mushroom stems, scallions, and ginger, then mixing with egg, soy sauce, cooking wine, oyster sauce, yellow bean paste, sugar, and pepper, marinating for 10 minutes.
- Clean the shiitake caps by first soaking them in water with a spoonful of starch for five minutes, then rinsing them thoroughly, ensuring the stems are kept for the stuffing mixture.
- Blanch the Shanghai Qing (bok choy) in boiling water seasoned with salt and oil for one minute until the leaves turn green, then drain and arrange decoratively on a plate.
- Blanch the soaked shiitake mushrooms for two minutes in boiling water containing salt and oil to remove any earthy taste, then rinse them in cold water.
- Stuff the mushroom caps with the seasoned meat mixture, shaping them into mounds, and steam them over high heat for 15 minutes after the water boils.
- Prepare a drizzling sauce by mixing soy sauce, oyster sauce, salt, starch, and water, then heating it in a wok with minced garlic and chili rings until thickened, creating a savory and slightly spicy glaze.
- Plate the final dish by arranging the steamed stuffed mushrooms on top of the blanched bok choy and generously pouring the prepared sauce over the top, garnishing with chopped scallions.

![Screenshot at 02:01: The chef uses chopsticks to place a mound of seasoned minced pork mixture into the hollowed cap of a rehydrated shiitake mushroom, demonstrating the stuffing process for the main component of the dish.](https://ss.rapidrecap.app/screens/NUhPn35vr6Q/00-02-01.jpg)

**Context:** This video tutorial, hosted by '小颗美食' (Little Kernel Cuisine), guides the viewer through making a savory Chinese dish featuring pork stuffed into shiitake mushrooms, served alongside bright green blanched bok choy (Shanghai Qing). The preparation emphasizes cleaning the ingredients thoroughly and creating a balanced flavor profile using a combination of meat, vegetables, and mushrooms, making it suitable for entertaining guests.

## Detailed Analysis

The recipe begins with preparing the main ingredients: Shanghai Qing (bok choy) and shiitake mushrooms. The bok choy leaves are separated, washed, and set aside. The shiitake mushrooms are soaked in water mixed with a spoonful of starch for five minutes to clean them, after which the stems are cut off (to be used later) and the caps are rinsed and drained. Separately, de-skinned pork belly is cubed and ground in a food processor. The stuffing mixture is created by adding one egg, one spoon each of light soy sauce, cooking wine, and oyster sauce, along with a spoonful of yellow bean paste, a small spoonful of sugar for freshness, and an appropriate amount of pepper; this mixture is stirred well until uniform and marinated for ten minutes, noting that salt is omitted due to the saltiness of the yellow bean paste. Meanwhile, the shiitake stems are chopped and added to the meat mixture along with sliced scallions and ginger before grinding everything together into a paste. The shiitake caps are blanched in boiling water with salt and oil for two minutes to remove any raw or earthy flavor, then immediately cooled in cold water. The prepared meat mixture is stuffed into the mushroom caps, making sure the filling is mounded high. The stuffed mushrooms are then steamed for 15 minutes after the water boils. While steaming, a sauce is prepared: soy sauce, oyster sauce, salt, starch, and water are combined and mixed until smooth. This sauce mixture is then heated in a wok with oil, minced garlic, and sliced chili peppers (optional if serving children) and cooked until it thickens into a glaze. Once the mushrooms are steamed, they are arranged around blanched bok choy on a serving platter. Finally, the thickened sauce is generously drizzled over the stuffed mushrooms, and the dish is garnished with chopped scallions, resulting in a dish described as slippery, flavorful, and visually appealing, combining meat, vegetable, and fungi for rich nutrition.

### Ingredient Preparation

- Separating bok choy leaves for blanching
- Soaking shiitake caps in starch water for cleaning
- Cubing and processing pork belly for stuffing
- Cutting shiitake stems, scallions, and ginger for the filling

### Stuffing and Seasoning

- Combining minced pork with egg, soy sauce, cooking wine, oyster sauce, yellow bean paste, sugar, and pepper
- Mixing in chopped mushroom stems, scallions, and ginger
- Stirring vigorously and marinating the filling for 10 minutes

### Cooking Vegetables

- Blanching bok choy in salted, oiled water for 1 minute until green
- Blanching shiitake mushrooms for 2 minutes to remove earthy flavor, then cooling in cold water

### Assembly and Steaming

- Stuffing the mushroom caps with the seasoned meat mixture
- Steaming the stuffed mushrooms for 15 minutes once the water boils

### Sauce Preparation

- Creating a sauce with soy sauce, oyster sauce, salt, starch, and water
- Sautéing minced garlic and chili rings in hot oil until fragrant and slightly yellow
- Cooking the sauce mixture until it thickens into a glaze

### Final Plating

- Arranging blanched bok choy in a circle on a plate
- Placing steamed stuffed mushrooms on the bok choy
- Drizzling the savory sauce over the mushrooms
- Garnishing with chopped scallions for the finished presentation

![Screenshot at 00:00: Fresh Shanghai Qing \(bok choy\) and shiitake mushrooms presented in a woven basket, introducing the main ingredients.](https://ss.rapidrecap.app/screens/NUhPn35vr6Q/00-00-00.jpg)
![Screenshot at 00:18: Starch is added to the water soaking the shiitake mushrooms, a step used to clean the fungi thoroughly.](https://ss.rapidrecap.app/screens/NUhPn35vr6Q/00-00-18.jpg)
![Screenshot at 00:30: The de-skinned pork belly has been cut into small cubes, ready to be processed into the stuffing mixture.](https://ss.rapidrecap.app/screens/NUhPn35vr6Q/00-00-30.jpg)
![Screenshot at 01:03: Seasonings—light soy sauce, cooking wine, and oyster sauce—are added to the ground meat mixture along with an egg yolk.](https://ss.rapidrecap.app/screens/NUhPn35vr6Q/00-01-03.jpg)
![Screenshot at 01:41: The blanched shiitake mushrooms are being removed from boiling water using a slotted spoon, prior to being cooled down.](https://ss.rapidrecap.app/screens/NUhPn35vr6Q/00-01-41.jpg)