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Ингредиенты
- 24 x Fresh mushrooms (about 1 lb)
- 6 ounce Uncooked, boneless lean pork
- 1/4 c. Liquid removed whole water Chestnuts
- 3 x Green onions
- 1/2 sm red or possibly green pepper, seeded
- 1 sm Stalk celery
- 1 tsp Cornstarch
- 1 tsp Grated, pared fresh ginger root
- 2 tsp Rice wine or possibly dry sherry
- 1 tsp Soy sauce
- 1/2 tsp Hoi sin sauce
- 1 x Egg white
- 3 c. Vegetable oil
- 1/2 c. All-purpose flour
- 1/2 c. Cornstarch
- 1/2 c. All-purpose flour
- 1 1/2 tsp Baking pwdr
- 3/4 tsp Salt
- 1/2 c. Lowfat milk
- 1/3 c. Water
Инструкции
- 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 possibly in food processor. Add in to minced mushroom stems. Add in cornstarch, ginger, wine, soy and hoi sin sauces and egg white. Mix well.
- 3. Spoon pork mix into cavities of mushroom caps, mounding mix in center.
- 4. Heat oil in wok over high heat till it reaches 375 degrees F.
- 5. Prepare batter. Carefully dip mushrooms in flour then in batter, coating completely. Fry 6 or possibly 8 mushrooms at a time in warm oil till golden brown, about 5 min. Drain on absorbent paper. FOR BATTER:
- 6. Combine cornstarch flour, baking pwdr and salt in bowl. Blend in lowfat milk and water.
- Yield: 2 dozen
