I was some what shocked when my Chinese colleague told me there is “No deep frying” in Chinese cuisine. Oh yes, you’ll never find a deep fryer in a real Chinese kitchen. Besides the health factor, deep frying saturates the food with oil, strips it of its individuality. What really goes on in Chinese culinary is stir fried, boiled or steamed. Now I am not a person who follows rules;) No deep frying means no Manchurians which we both love. So I guess I better stick to my Indo-Chinese culinary adventure for some more time and enjoy what it has got to offer:)
Here is the recipe for making crispy mushroom cups which is actually stuffed mushrooms with vegetables blended with sweet, spicy and tangy sauces. I got this recipe from Tarla Dalal’s website and made some alterations according to my preference. I made a big mistake of frying them in open kadai which was indeed a big blunder. Because of moist blanched mushrooms and sauces, it was bit difficult to fry as oil started splashing around. The electric fryer, which came to my rescue, is the best one for frying these. So if you don’t have electric fryer, be careful while frying these stuffed mushrooms. You can also make thick coating of corn flour paste which will help to bind these stuffed mushrooms.
Crispy Stuffed Mushrooms
Prep Time: 10-15 mins
Cooking time: 20-30 mins
1 pack Mushrooms(Choose Medium Mushrooms)
Oil for deep frying
2 cloves Garlic, very finely chopped
2 stalks Spring Onion, very finely chopped
½ Green Pepper, very finely chopped
½ Red Pepper, very finely chopped
1 small Carrot, grated
3-4 French Beans, very finely chopped
¼ cup Cabbage, shredded or grated
1 tbsp Soya Sauce
1 tbsp Chilli Sauce
1 tbsp Tomato Sauce/Ketchup
½ tbsp Rice Vinegar
½ tsp Ajinomoto (optional)
Salt and Pepper to taste
¼ cup Maida
½ cup Corn Flour
1 tsp Chilli Powder
Salt to taste
Place mushrooms in boiling water and leave them there for 2-3 minutes.
Pat dry and remove their stems. Squeeze out excess water and keep them aside.
In a mean while, heat about 1 tbsp of oil in wok and add chopped garlic.
Sauté it for few seconds and then add spring onions, very finely chopped capsicum/peppers, carrot, beans, cabbage and ajinomoto.
Sauté them for 1 minute and add soya sauce, chilli sauce, tomato ketchup, rice vinegar and salt and pepper to taste.
Mix well and remove from fire to cool.
Stuff this mixture in each mushrooms and pin up two mushrooms with tooth pick so that the filling doesn’t spill out.
Prepare thick batter of corn flour, maida, chilli powder and salt with enough water. Make sure that you get the consistency of thick dosa batter.
Dip each pinned up mushrooms in this batter so that they are coated evenly.
Roll them over bread crumbs and deep fry in electric fryer till they turn golden brown.
Serve immediately with any dipping/sauces of your choice.
These can be served as appetizers or as a side dish with Shezwan Rice/Noodles(Will post the recipe soon) and enjoy.
Crispy Stuffed Mushroom Cups served with Shezwan Noodles
Did You Know?
Macao and Woosung, founded by Chinese immigrant Norman Asing in 1849 is the first recorded Chinese restaurant in the U.S.
When KFC (Kentucky Fried Chicken) first translated its advertising slogan "finger lickin' good" into Chinese, it came out as "eat your fingers off."
MSG has very little flavor of its own, but it 'improves' or enhances the flavor of other foods it is used with.
Some individuals seem to be sensitive to MSG, and exhibit what is known as 'Chinese Restaurant Syndrome' (because of its use in Asian cooking). The symptoms include headaches, chest pains, facial pressure, burning sensations, and sweating. The FDA continues to list it as GRAS (Generally Recognized As Safe), but all foods containing MSG must state so on the label.
Although it is true that Ancient Chinese warlords would send messages hidden inside cakes, fortune cookies are not Chinese, they were invented in Los Angeles around 1920.
Crispy Stuffed Mushroom Cups