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