Shrimp-Stuffed Vegetables Recipe

With side of knife, smash each shrimp to pulp; place in large bowl. Add pork (if using), egg, coriander, cornstarch, salt, pepper, onions, hot pepper and celery; with wooden spoon, beat well in one direction only until sticky.

Quarter each sweet pepper lengthwise, then cut quarters in half crosswise. Cut eggplant into 1/4-inch/5 mm slices. Trim bottom quarter from each mushroom cap (save for stockpot).

Spread about 1 tbsp/15 mL of the shrimp mixture onto inside of each pepper piece, one side of each eggplant slice and underside of each mushroom cap; arrange on heatproof plates.

In batches, place plate in steamer; steam, covered, over high heat until mixture is cooked through to pink and vegetables are tender-crisp, 15 to 18 minutes.

Makes 4 to 6 servings.