Steamed Asian Pear Stuffed with White Fungus 雪梨炖银耳

A whole Asian pear, hollowed out and steamed until spoon soft, then filled with white fungus, red dates and goji berries. It looks like something from a banquet table and it is one of the simplest recipes in this book. Steamed together in the pear's own juices, the pear and the white fungus turn soft and gently sweet, easy for anyone at the table, kids and grandparents included.

Serves 2.

Ingredients

• 2 Asian pears (雪梨)
• 1 small piece dried white fungus (银耳, about 5 g)
• 2 to 4 dried red dates (红枣)
• A small handful of goji berries (枸杞)
• Rock sugar (冰糖), to taste

Steps

1. Soak the white fungus in warm water for about 1 hour, until fully soft and expanded. Trim off the hard yellow base and tear it into small florets.
2. Slice the top off each pear like a lid. Scoop out the core with a spoon, leaving the walls and bottom intact.
3. Fill each pear with white fungus, red dates, goji berries and a small piece of rock sugar. Set the lid back on top.
4. Place the pears in a heatproof bowl and steam over medium heat for 45 minutes to 1 hour, until the pear is completely soft and translucent.
5. Serve warm, straight from the bowl, spooning the syrup over the top.