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Chinese Okra Siu Mai
By Chef Martin Yan



1 Dried Oyster Mushrooms 
1/4 pound Chicken or Ground Lean Pork 
1 tablespoon Organic Green Onions minced 
1 teaspoon Ginger Root minced 
2 tablespoons Water 
2 teaspoon Oyster Flavored Sauce 
1 teaspoon Soy Sauce 
2 teaspoon Cornstarch 
1/4 teaspoon White Pepper 
1 Egg Whites 
2 Chinese Okra 1 1/2 inch in diameter 
18 small Shrimp (shelled) 
1 1/2 tablespoon Cooking Oil (optional) 
1/3 cup Water (optional) 


Getting Ready: 

Soak mushroom in warm water to cover until softened, about 20 minutes. 

Discard stem and mince cap. 

Place mushroom in bowl with remaining filling ingredients and stir briskly until mixture is very smooth, about 30 seconds. 

Trim ends of Chinese Okra and cut eat crosswise into 9 1 inch pieces. 

With an apple corer, remove cores from okra, leaving a shell 1/4 inch thick. 

Stuff filling into okra cases. Top each case with a shrimp. 


Option 1: 

Place a wide frying pan over medium heat until hot. 

Add oil, swirling to coat sides. 

Stand okra in the frying pan and cook until bottoms are lightly browned, about 2 minutes. 

Add 1/3 cup water and reduce heat to low. 

Cover and cook until filling is no longer pink, about 5 minutes. 

Option 2: 

Prepare a wok for steaming by using the wok as a steamer base and adding some kind of steaming rack. 

This can be something simple like 4 chopsticks arranged tic - tac - toe style in the wok, or you can use a conventional metal steaming rack. 

Fill the wok with water up to a few inches below the rack and bring to a boil. 

Stand the okra on a heatproof dish, place on the rack and cover. 

Steam over high heat until filling is no longer pink, about 10 minutes. 


 * used large egg white