Chinese Stuffed Mushrooms
Yield
2 dozenPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
mushrooms
fresh,1 pound |
|
| 6 | ounces |
pork
uncooked, boneless lean |
|
| ¼ | cup |
water chestnuts
whole, drained |
*
|
| 3 | each |
scallions, spring or green onions
|
|
| ½ | small |
sweet red bell peppers
or green, seeded |
|
| 1 | small |
celery stalks
|
*
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
ginger root
grated, pared |
|
| 2 | teaspoons |
rice wine
or dry sherry |
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
hoisin sauce
|
*
|
| 1 | each |
egg whites
|
*
|
| 3 | cups |
vegetable oil
|
|
| ½ | cup |
all-purpose flour
|
|
| Batter | |||
| ½ | cup |
cornstarch
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| ⅓ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
mushrooms
fresh,1 pound |
|
| 173.4 | ml/g |
pork
uncooked, boneless lean |
|
| 59 | ml |
water chestnuts
whole, drained |
*
|
| 3 | each |
scallions, spring or green onions
|
|
| 0.5 | small |
sweet red bell peppers
or green, seeded |
|
| 1 | small |
celery stalks
|
*
|
| 5 | ml |
cornstarch
|
|
| 5 | ml |
ginger root
grated, pared |
|
| 1E+1 | ml |
rice wine
or dry sherry |
|
| 5 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
hoisin sauce
|
*
|
| 1 | each |
egg whites
|
*
|
| 7.1E+2 | ml |
vegetable oil
|
|
| 118 | ml |
all-purpose flour
|
|
| Batter | |||
| 118 | ml |
cornstarch
|
|
| 118 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 79 | ml |
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.
