Mushroom Balls in Schezuan Pepper Sauce

By Monadog
April 13, 2011
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Mushroom Balls in Schezuan Pepper Sauce

Author Notes: It is my idea of the way mushrooms could be adapted into a meatball type healthy vegetarian recipe with the influence of spices and ingredients from the Schezuan region of China. The quantities can be easily duplicated or increased to serve 4 or more people. Monadog

Serves: 2

  • 2 cups White Button Mushrooms
  • 2 Onions
  • 2 pieces Garlic
  • 2 tablespoons Cornflour
  • 2 Red Peppers
  • 1 tablespoon Cooking Wine
  • 1 1/2 cups Vegetable Stock
  • 1 tablespoon Soya Sauce
  • 1 tablespoon Vinegar
  • 2 pieces Red Chillies
  • Oil for frying
  • Salt to taste
  1. Finely chop mushroom, onion and garlic together and form into balls.
  2. Mix into a thick paste made of the cornflour and some water.
  3. Remove the balls from the excess paste and reserve it.
  4. Deep-fry the balls until golden in color.
  5. Slice red peppers and fry in a little oil.
  6. Add stock, soya sauce, vinegar, wine, crushed chilies, and salt to taste.
  7. Bring to a boil.
  8. Add remaining cornflour paste and mushroom balls.
  9. Simmer until the gravy is thick.
  10. Serve hot with steamed rice.

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