1/4 cup chicken broth
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons vegetable oil
1 1/2 teaspoons minced garlic
2 tablespoons each finely diced zucchini and carrot
1 cup cooked medium grain rice
1/4 cup finely chopped, cooked shrimp
1 green onion, including top, minced
2 eggs lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 pounds large fresh white mushrooms, stems removed
1/3 cup chicken broth

Preheat oven to 350F. Combine the first 5 ingredients for sauce in a small saucepan and set aside. Place a wok or wide skillet over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 5 seconds. Add zucchini and carrot; stir fry for 1 minute. Add rice, shrimp, and green onion; mix well. Stir in eggs, salt and pepper; turn off heat and mix well. Mound about 2 rounded teaspoons of filling into each mushroom cap and press firmly. Place mushrooms, filling side up, in a shallow baking pan. Just before baking, pour chicken broth around mushrooms. Bake, uncovered, for 15 minutes. With a slotted spatula, transfer mushrooms to a serving platter; cover loosely to keep warm. Pour pan drippings into reserved sauce mixture. Stirring constantly, cook over medium high heat until mixture boils and thickens slightly. Serve sauce on the side. Serves 28.