Chinese stuffed mushrooms
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Chinese stuffed mushrooms
  Chinese    Mushrooms    Appetizers  
Last updated 6/12/2012 1:14:54 AM. Recipe ID 44022. Report a problem with this recipe.
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      Title: Chinese stuffed mushrooms
 Categories: Chinese, Appetizers
      Yield: 1 Servings
     24    Fresh mushrooms (about 1 lb)
      6 oz Uncooked, boneless lean pork
    1/4 c  Drained whole water
      3    Green onions
    1/2    Small red or green pepper,
           - seeded
      1 sm Stalk celery
      1 ts Cornstarch
      1 ts Grated, pared fresh ginger
           - root
      2 ts Rice wine or dry sherry
      1 ts Soy sauce
    1/2 ts Hoi sin sauce
      1    Egg white
      3 c  Vegetable oil
    1/2 c  All-purpose flour

    1/2 c  Cornstarch
    1/2 c  All-purpose flour
  1 1/2 ts Baking powder
    3/4 ts Salt
    1/2 c  Milk
    1/3 c  Water
  FOR MUSHROOMS: 1. Clean mushrooms by wiping with a damp cloth. Remove
  stems, chop stems finely and transfer to large bowl. 2. Finely chop
  pork, water chestnuts, onions, pepper and celery with sharp knife or
  in food processor.  Add to chopped mushroom stems.  Add cornstarch,
  ginger, wine, soy and hoi sin sauces and egg white. Mix well. 3.
  Spoon pork mixture into cavities of mushroom caps, mounding mixture
  in center. 4. Heat oil in wok over high heat until it reaches 375
  degrees F. 5. Prepare batter. Carefully dip mushrooms in flour then
  in batter, coating completely. Fry 6 or 8 mushrooms at a time in hot
  oil until golden, about 5 minutes. Drain on absorbent paper. FOR
  BATTER: 6. Combine cornstarch flour, baking powder and salt in bowl.
  Blend in milk and water. Yield: 2 dozen

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Recipe ID 44022 (Apr 03, 2005)

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