Chinese Stuffed Mushrooms

See also Chinese Bacon Fried Rice

The Best Stuffed Chinese Mushrooms Recipe | Dim Sum Central | Stuffed mushrooms, Food, Chinese mushrooms

Mandarin Kitchen Chinese Ingredients For The Dish:

  • 24 fresh mushrooms [approximately 1 pound / 454 g]
  • 6 ounces [170 g] uncooked, boneless lean pork
  • 1/4 cup [60 mL] drained canned whole water chestnuts
  • 3 green onions
  • 1/2 small sweet red or green pepper, membranes removed and seeded
  • 1 small stalk celery
  • 1 teaspoon [5 mL] cornstarch
  • 1 teaspoon [5 mL] pared grated fresh ginger root
  • 2 teaspons [10 mL] dry Sherry
  • 1 teaspoon [5 mL] soy sauce
  • 1/2 teaspoon [2.5 mL] hoisin sauce
  • 1 egg white
  • 3 cups [750 mL] vegetable oil
  • 1/2 cup [70 g] all-purpose flour


  • 1/2 cup [125 mL] cornstarch
  • 1/2 cup [70 g] all-purpose flour
  • 1 1/2 teaspoons [7.5 mL] baking powder
  • 3/4 teaspoon [3.75 mL] salt
  • 1/3 cup [80 mL] milk
  • 1/3 cup [80 mL] water

See also Mandarin Kitchen Chinese Sweet and Sour Pork

Mandarin Kitchen Chinese Directions:

Wipe mushrooms using a damp cloth; remove stems, finely chop then transfer stems into a large bowl.

Using a sharp knife or into a food processor, finely chop together pork, drained water chestnuts, green onions, sweet red or green pepper and celery.

Add cornstarch, grated ginger, Sherry, soy sauce hoisin sauce and egg white; mix well.

Evenly spoon pork mixture into mushroom caps, mounding mixture in center.

Heat oil into wok over high heat until it reaches 375°F [190°C].

Prepare batter.

Carefully dip stuffed mushroom caps into flour and then into batter, until completely coated.

Fry 6 to 8 mushrooms at a time into hot oil until golden, for approximately 5 minutes.

Drain onto paper toweling before serving.


  • Into a bowl, mix together cornstarch, flour, baking powder and salt.
  • Mix in milk and water until smooth.

Enjoy delicious recipes with Mandarin Kitchen Chinese.

See also Spiced Pork and Chinese-Style Pickled Vegetables