Stuffed Mushrooms - Deep Fried
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From the Chinese Cooking Class Cookbook, these mushrooms are covered with a cornstarch batter and fried.
- Ready In:
- 30mins
- Serves:
- Units:
ingredients
-
Mushrooms
- 24 medium mushrooms
- 6 ounces pork, finely chopped
- 1⁄4 cup water chestnut, drained, finely chopped
- 3 green onions, finely chopped
- 1⁄2 small bell pepper, finely chopped
- 1 stalk celery, finely chopped
- 1 teaspoon cornstarch
- 1 teaspoon gingerroot, grated
- 2 teaspoons sherry wine
- 1 teaspoon soy sauce
- 1⁄2 teaspoon hoisin sauce
- 1 egg white
- 3 cups vegetable oil
- 1⁄2 cup all-purpose flour
-
Batter
- 1⁄2 cup cornstarch
- 1⁄2 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄3 cup milk
- 1⁄3 cup water
directions
- Clean mushrooms by wiping with a damp cloth.
- Remove stems, chop stems finely and transfer to large bowl.
- Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor.
- Add to chopped mushroom stems.
- Add cornstarch, ginger, sherry, soy and hoisin sauces and egg white.
- Mix well.
- Spoon pork mixture into cavities of mushroom caps, mounding mixture in center.
- Heat oil in wok over high heat until it reaches 375ºF.
- Prepare batter.
- Carefully dip mushrooms in flour, then in batter, coating completely.
- Fry 6 to 8 at a time in hot oil until golden, about 5 minutes.
- Drain on absorbent paper.
- For batter:.
- Combine cornstarch, flour, baking powder and salt in bowl.
- Blend in milk and water.
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From the Chinese Cooking Class Cookbook, these mushrooms are covered with a cornstarch batter and fried.
