4teaspoons(1 tablespoon) Chinese cooking wine (shaoxing)
4teaspoons(1 tablespoon) gingergrated
Wipe down the zucchini flowers with a damp cloth gently to clean.
Carefully pry open the flowers and remove the stamen.
In a small bowl mix chicken mince, shitake mushroom, celery, soy sauce, oyster sauce and wine. Mix ingredients well until completely combined.
Carefully stuff each zucchini flower with chicken mixture. Mould the ends of the flowers around the chicken to seal in the filling.
Place wok on the stove and place some water in it. Place a bamboo steaming basket in the wok to check the height of your water. The water should not be touching the bottom of the basket, there should be a decent gap left to allow the water to rapidly boil without touching the basket.If you don't have a suitable size wok to fit your bamboo basket, you can use a pot. Choose a pot that allows your basket to sit snuggly on top.
Place zucchini flowers in a single layer on a plate that will fit into your steamer baskets. Make sure there is a gap between the basket and plate to let the steam come through to cook the flowers. Place lid on basket
Bring water in the wok to a rapid simmer and place steamer basket in wok. Place basket in the wok and steam for 10 minutes or until cooked through. If you only have one basket you will need to repeat this with the remaining zucchini flowers. If you have two baskets they can be stacked on top of each other for cooking.
While your zucchini flowers are steaming. Place all sauce ingredients (not the sesame oil) into a small sauce pan. Over a medium high heat simmer for 1 minute.
Once zucchini flowers have cooked, place on a serving plate and pour over prepared sauce. Drizzle with a small amount of sesame seed oil and serve.