FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

DEEP FRIED MUSHROOM BALLS

Asian Vegan Kitchen
by Hema Parekh
Deep Fried Mushroom Balls
(Shi jing zha chu)
These crunchy mushroom balls were served to us as a savory snack between dim sum courses in a Chinese restaurant in the trendy St. John's Wood neighborhood of London. My nieces, nephews, and children were all surprised to see me go through so many of them!
Serves 4

Ingredients

    • 10 dried shiitake mushrooms, soaked in hot water for 10 minutes, drained, and finely chopped
    • 5 fresh shiitake mushroom caps, minced
    • 3½ ounces (100g) water chestnuts, minced
    • 2 scallions, finely chopped
    • 2 fresh hot green chilies, finely chopped
    • 2 tablespoons fresh coriander leaves, finely chopped
    • 2/3 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 teaspoon castor sugar
    • 2 teaspoons sesame oil
    • 3 tablespoons cornstarch
    • Vegetable oil for deep-frying
    • Chili Garlic Sauce, to serve (see below)
     

Directions

1. In a deep bowl, combine all the ingredients except the oil and mix well. Roll the mixture into small balls and set aside.

2. In a wok, heat the oil for deep-frying to 350°F (180°C) and slide in the balls a few at a time. Deep-fry until golden brown. Drain on kitchen paper and serve hot with Chili Garlic Sauce.
 

CHILI GARLIC SAUCE (La sum zhi)
Makes 1/4 cup (60ml)

    • 5 fresh red chilies
    • 4 cloves garlic
    • 1 teaspoon castor sugar
    • 3 teaspoons rice vinegar
    • 1/2 teaspoon salt
    • 1 tablespoon finely chopped onion

Using a food processor, blend the chilies, garlic, sugar, vinegar, and salt to a smooth paste. Add the onion and mix. Store in an airtight jar. Keeps for 1 week, refrigerated.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages