Chinese stuffed mushrooms
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chinese stuffed mushrooms
  Chinese    Mushrooms    Appetizers  
Last updated 6/12/2012 1:14:54 AM. Recipe ID 44022. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      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
           Chestnuts
      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

MMMMM---------------------------BATTER--------------------------------
    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
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 44022 (Apr 03, 2005)

[an error occurred while processing this directive]