Chinese Steamed Beef Patty



1 pkg (14 g) dried shiitake mushrooms
1 (8 oz) can drained and rinsed water chestnuts
1 tbsp cornstarch
2 tsp grated gingerroot
1 minced clove of garlic
1 tsp soy sauce
1 tsp sesame oil
1/4 tsp each of salt and pepper
4 sliced green onions
1 lb regular ground beef
3 tbsp hoisin sauce

1. In heatproof bowl, soak mushrooms in hot water for 10 minutes. Drain and squeeze out water; chop. Using flat side of knife, crush water chestnuts.
2. In large bowl, combine mushrooms, water chestnuts, cornstarch, ginger, garlic, soy sauce, sesame oil, salt, pepper and all but 1 tbsp of the green onions; mix in beef.
3. Spread mixture in 9-inch pie plate to form large patty. Spread with hoisin sauce. Place rack or steamer in wok or large shallow pan; pour in enough water to come 1 inch below rack. Cover and bring to boil; reduce heat to medium-high.
4. Place pie plate on rack; cover and steam until digital thermometer inserted sideways into centre of patty reads 160°F, about 15 minutes. Remove from steamer; drain off fat. Sprinkle with remaining green onions. Serve with more hoisin sauce, if desired.

Makes 4 servings.

By The Canadian Living Test Kitchen