My grandmother would steam them in a large tiered steamer ... Very finely mince the mushroom caps and the shrimp and put them in a bowl. Add the pork, soy sauce, rice wine, sesame oil, salt ...

but the restaurant’s regular customers also love the steamed sticky rice with crabmeat and dried sakura shrimp. In Chinese tradition, it’s served at the end of the meal - rice is meant to fill ...

At Baltimore’s Le Comptoir du Vin, chef Will Mester almost always has a steamed fish entrée on his ever-changing chalkboard menu. And if the words steamed fish entrée conjure up visions of ...

about 15 minutes. Add shrimp and simmer until just cooked through, about 5 minutes. Serve over steamed rice.