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Chinese Stuffed Mushrooms




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Chinese Stuffed Mushrooms

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

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

 

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