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Title: Chinese Stuffed Mushrooms
Categories: Chinese Appetizer
Yield: 1 Servings
| 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 By David Rhodes
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