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Name: Chinese Stuffed Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 24 Fresh mushrooms (about 1 lb); 1/2 c Cornstarch; 1 ts Soy sauce; 3 c Vegetable oil; 6 oz Uncooked, boneless lean pork; 1 ts Grated, pared fresh ginger; 1/2 c All-purpose flour; 1 Egg white; 3/4 ts Salt; 2 ts Rice wine or dry sherry; 3 Green onions; 1/2 c All-purpose flour; 1/4 c Drained whole water; 1 ts Cornstarch; 1/2 Small red or green pepper,; Chestnuts; 1/2 c milk; 1/3 c Water; 1 sm Stalk celery; 1 1/2 ts Baking Powder; 1/2 ts Hoi sin sauce

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INGREDIENTS

24 Fresh mushrooms (about 1 lb)
1/2 c Cornstarch
1 ts Soy sauce
3 c Vegetable oil
6 oz Uncooked, boneless lean pork
1 ts Grated, pared fresh ginger
1/2 c All-purpose flour
1 Egg white
3/4 ts Salt
2 ts Rice wine or dry sherry
3 Green onions
BATTER
1/2 c All-purpose flour
1/4 c Drained whole water
1 ts Cornstarch
1/2 Small red or green pepper,
Chestnuts
1/2 c milk
1/3 c Water
1 sm Stalk celery
1 1/2 ts Baking Powder
1/2 ts Hoi sin sauce

INSTRUCTIONS

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

NOTES

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Chinese Stuffed Mushrooms

24 Fresh mushrooms (about 1 lb)
1/2 c Cornstarch
1 ts Soy sauce
3 c Vegetable oil
6 oz Uncooked, boneless lean pork
1 ts Grated, pared fresh ginger
1/2 c All-purpose flour
1 Egg white
3/4 ts Salt
2 ts Rice wine or dry sherry
3 Green onions
 BATTER
1/2 c All-purpose flour
1/4 c Drained whole water
1 ts Cornstarch
1/2 Small red or green pepper,
 Chestnuts
1/2 c milk
1/3 c Water
1 sm Stalk celery
1 1/2 ts Baking Powder
1/2 ts Hoi sin sauce

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

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Nutrition

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Serving Size: 1 Serving (1481g)
Recipe Makes: 1 Servings

Calories: 5236
Calories from Fat: 4012 (77%)

Amt Per Serving		% DV

	Total Fat 445.8g	594 %
	Saturated Fat 34.2g	171 %
	Monounsaturated Fat 278.9g
	Polyunsanturated Fat 126.3g
Cholesterol 2.4mg		1 %
Sodium 2302.8mg		79 %
Potassium 2190mg		58 %
Total Carbohydrate 289.2g		85 %
	Dietary Fiber 33.7g	135 %
	Sugars, other 255.5g
Protein 26.6g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5236

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