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Batter Fried Stuffed Mushrooms Recipe
|Fresh mushrooms||24 Large|
|Boneless lean pork||6 Ounce|
|Canned whole water chestnuts||1⁄4 Cup (4 tbs) (Or 1/4 Of 8 Ounce Can)|
|Bell pepper||1⁄2 Small (Red / Green Colored)|
|Celery stalk||1 Small|
|Minced fresh ginger||1 Teaspoon|
|Dry sherry||2 Teaspoon|
|Soy sauce||1 Teaspoon|
|Hoisin sauce||1⁄2 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 4903 Calories from Fat 4019
% Daily Value*
Total Fat 455 g699.3%
Saturated Fat 62.2 g311%
Trans Fat 0 g
Cholesterol 123.3 mg
Sodium 2671.5 mg111.3%
Total Carbohydrates 157 g52.4%
Dietary Fiber 10.9 g43.4%
Sugars 16.3 g
Protein 66 g132.5%
Vitamin A 34.8% Vitamin C 101.7%
Calcium 71.3% Iron 56.6%
*Based on a 2000 Calorie diet
Remove stems; chop stems finely and transfer to large bowl.
Finely chop pork, water chestnuts, onions, red pepper and celery with cleaver or food processor.
Add to chopped mushroom stems.
Add cornstarch, ginger, sherry, soy sauce, hoisin sauce and egg white; mix well.
Spoon pork mixture into mushroom caps, mounding in center.
Heat oil in wok or large skillet over high heat to 375°F.
For Batter, combine cornstarch, flour, baking powder and salt in medium bowl.
Stir in milk and water; blend well.
Dip mushrooms in flour, then in batter, coating completely.
Cook 6 to 8 mushrooms at a time until golden, about 5 minutes.
Drain on paper towels.