Chinese Stuffed Mushrooms

Name: Chinese Stuffed Mushrooms
Yield: 2
Cuisine: Asian
Ingredients: mushrooms; pork; water chestnuts; scallions, spring or green onions; sweet red bell peppers; celery stalks; cornstarch; ginger root; rice wine; soy sauce, tamari; hoisin sauce; egg whites; vegetable oil; flour; cornstarch; flour; baking powder; salt; milk; water

Submitted by lakersfan01

YIELD

2 dozen

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

EACH MUSHROOMS
fresh,1 pound

OUNCES PORK
uncooked, boneless lean

CUP WATER CHESTNUTS
whole, drained *

EACH SCALLIONS, SPRING OR GREEN ONIONS

SMALL SWEET RED BELL PEPPERS
or green, seeded

SMALL CELERY STALKS *

TEASPOON CORNSTARCH

TEASPOON GINGER ROOT
grated, pared

TEASPOONS RICE WINE
or dry sherry

TEASPOON SOY SAUCE, TAMARI

TEASPOON HOISIN SAUCE *

EACH EGG WHITES *

CUPS VEGETABLE OIL

CUP ALL-PURPOSE FLOUR

Batter

CUP CORNSTARCH

CUP ALL-PURPOSE FLOUR

1 ½

TEASPOONS BAKING POWDER

TEASPOON SALT

CUP MILK

⅓

CUP WATER

Directions

FOR MUSHROOMS: 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 Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin 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 375℉ (190℃). 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: Combine cornstarch flour, baking powder and salt in bowl. Blend in milk and water.