Ingredients
24 fresh mushrooms (about 1 lb)
6 oz uncooked, boneless lean pork
1/4 cup drained whole water
1 chestnuts
3 green onions
1/2 small red or green pepper, seeded
1 small stalk celery
1 tsp cornstarch
1 tsp grated, pared fresh ginger root
2 tsp rice wine or dry sherry
1 tsp soy sauce
1/2 tsp hoi sin sauce
1 egg white
3 cup vegetable oil
1/2 cup all-purpose flour
BATTER
1/2 cup cornstarch
1/2 cup all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup milk
1/3 cup water
Directions
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
Servings: 1 servings
Chinese Stuffed Mushrooms Recipe brought to you by Recipe Ideas
Categories: Appetizer; Asian; Chinese; Mushroom; Vegetable
The History of Recipes
We are able to read the history of meal recipes back into antiquity, certainly as far into history as pharonic Egypt, and maybe further still. In practice though, in the main part, these old cookbooks were just simple pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to academics is a series of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move on, there are a couple of interesting recipe books which were published in the 14th Century ; a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that is served today, but rather recipes for the types of food prepared by the cooks of the upper classes of those days. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from the holy land, including basil and coriander. The introduction of these new tastes created a torrent in books on cookery, some of which still exist in private libraries. During the next few centuries, the wealthy families of the West competed with each other to lay on the most extravagent meals, and consequentially the best cooks and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording recipes to help cooks of their time. By the advent of the 20th century, cooking books were in high demand, mostly as a result of better eduction, people having more leisure time and having more disposable income. The revolution that is television brought us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chinese Stuffed Mushrooms recipe.
