Set up a steamer filled with water and lined with banana or cabbage leaves. Bring water to a boil then add the tea bags. In a hot wok heavy coated with oil, add the eggs (they should sizzle) and stir quickly. They will cook in 10 to 15 seconds. Remove eggs and set aside. In the same, hot wok, coated lightly with oil, add the garlic and ginger, stir, then the garlic chives. Add the rice and gently mix together. Add soy and season with black pepper. Add back the eggs and check for seasoning. Season each mushroom, then stuff with the rice and place in steamer. Steam hard for 15 minutes.
Plating: If banana leaves are available, line a large platter and place the leftover rice, if any, in the middle of the platter. Surround with mushrooms and enjoy.
Beverage: Lapsang Souchong tea or glass of Veuve Clicquot Blanc de Blanc or DVX
Copyright 2000, Ming Tsai, All Rights Reserved