Stuffed Mushrooms
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Stuffed Mushrooms
YIELD Makes 2 dozen
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INGREDIENTS
| 24 | fresh medium mushrooms (about 1 pound) |
| 6 | ounces boneless lean pork |
| 1/4 | cup whole water chestnuts (1/4 of 8-ounce can) |
| 3 | green onions with tops |
| 1/2 | small red or green bell pepper |
| 1 | small stalk celery |
| 2 | teaspoons dry sherry |
| 1 | teaspoon cornstarch |
| 1 | teaspoon minced fresh ginger |
| 1 | teaspoon soy sauce |
| 1/2 | teaspoon hoisin sauce |
| 1 | egg white, lightly beaten |
| Vegetable oil for frying | |
| 1/2 | cup all-purpose flour |
| Batter (recipe) | |
| Fresh thyme leaves for garnish | |
PREPARATION:
- Remove stems from mushrooms; set caps aside. Chop stems finely and transfer to large bowl.
- Finely chop pork, water chestnuts, onions, bell pepper and celery. Add to chopped mushroom stems. Add sherry, cornstarch, ginger, soy sauce, hoisin sauce and egg white; mix well.
- Spoon pork mixture into mushroom caps, mounding slightly in center.
- Dip mushrooms into flour, then into batter, coating completely.
- Add six to eight mushrooms to hot oil; cook about 5 minutes or until golden brown on all sides. Drain on paper towels. Repeat with remaining mushrooms. Garnish, if desired.
This recipe appears in:
Chinese
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