Mushroom Balls In Schezuan Pepper Sauce Recipe

Name: Mushroom Balls In Schezuan Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

170

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups White Button Mushrooms, 2 Onions, 2 pieces Garlic, 2 tablespoons Cornflour, and more.

Yes, Mushroom Balls In Schezuan Pepper Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Balls In Schezuan Pepper Sauce

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