- 24 fresh mushrooms [approximately 1 pound / 454 g]
- 6 ounces [170 g] uncooked, boneless lean pork
- 1/4 cup [60 mL] drained canned whole water chestnuts
- 3 green onions
- 1/2 small sweet red or green pepper, membranes removed and seeded
- 1 small stalk celery
- 1 teaspoon [5 mL] cornstarch
- 1 teaspoon [5 mL] pared grated fresh ginger root
- 2 teaspons [10 mL] dry Sherry
- 1 teaspoon [5 mL] soy sauce
- 1/2 teaspoon [2.5 mL] hoisin sauce
- 1 egg white
- 3 cups [750 mL] vegetable oil
- 1/2 cup [70 g] all-purpose flour
Batter
- 1/2 cup [125 mL] cornstarch
- 1/2 cup [70 g] all-purpose flour
- 1 1/2 teaspoons [7.5 mL] baking powder
- 3/4 teaspoon [3.75 mL] salt
- 1/3 cup [80 mL] milk
- 1/3 cup [80 mL] water
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- Wipe mushrooms using a damp cloth; remove stems, finely chop then transfer stems into a large bowl.
- Using a sharp knife or into a food processor, finely chop together pork, drained water chestnuts, green onions, sweet red or green pepper and celery.
- Add cornstarch, grated ginger, Sherry, soy sauce hoisin sauce and egg white; mix well.
- Evenly spoon pork mixture into mushroom caps, mounding mixture in center.
- Heat oil into wok over high heat until it reaches 375°F [190°C].
- Prepare batter.
- Carefully dip stuffed mushroom caps into flour and then into batter, until completely coated.
- Fry 6 to 8 mushrooms at a time into hot oil until golden, for approximately 5 minutes.
- Drain onto paper toweling before serving.
Batter
- Into a bowl, mix together cornstarch, flour, baking powder and salt.
- Mix in milk and water until smooth.
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