• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chinese Stuffed Mushrooms

    Add to MenuAdd to Calendar

    Source: www.hungrymonster.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. Amount Measure Ingredient -- Preparation Method -- -- --

    2. ** MUSHROOMS**

    3. 24 medium fresh mushrooms -- about 1 pound

    4. 6 ounces uncooked -- boneless lean pork

    5. 1/4 cup whole waterchestnuts -- drained

    6. 3 green onion

    7. 1/2 small red or green pepper -- seeded

    8. 1 small stal celery

    9. 1 teaspoon cornstarch

    10. 1 teaspoon fresh ginger root -- grated

    11. 2 teaspoons dry sherry

    12. 1 teaspoon soy sauce

    13. 1/2 teaspoon hoisin sauce

    14. 1 egg white

    15. 3 cups vegetable oil

    16. ** BATTER **

    17. 1/2 cup cornstarch

    18. 1/2 cup all-purpose flour

    19. 1 1/2 teaspoons baking powder

    20. 3/4 teaspoon salt

    21. 1/3 cup milk

    22. 1/3 cup water

    Instructions Jump to Ingredients ↑

    1. Preparation :

    2. For Mushrooms: Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to a large bowl.

    3. Finely chop pork, water, chestnuts, onions, pepper and celery with sharp knife or in a food processor. Add to chopped mushroom stems. Add cornstarch, ginger, sherry, soy and hoi sin sauces and egg white. Mix well.

    4. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center.

    5. Heat oil in wok over high heat until it reaches 375F degrees.

    6. Prepare batter. Carefully, dip mushrooms in flour, then in batter, coating completely. Fry 6 to 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper.

    7. For Batter: Combine cornstarch, flour, baking powder and salt in bowl. Blend in milk and water.

    8. Makes 2 dozen.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback