Chinese Stuffed Mushrooms Recipe

Chinese Stuffed Mushrooms recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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. Mi well. 3. Spoon pork mi ture into cavities of mushroom caps, mounding
mi ture 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

Chinese Stuffed Mushrooms recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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Last Reviewed on 2019-07-15