Chinese · Lunch
Crispy Fried Mushrooms
Battered button mushroom pieces deep-fried until the coating turns shatteringly crisp, tossed with garlic, scallion, fresh chili, Sichuan peppercorn, and white pepper. A Chinese takeout-style appetizer served hot with a lime wedge for bright finish.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
488Calories
8.2gProtein
33.1gFat
42.7gCarbs
3.2gSugar
4.3gFiber
618mgSodium
0mgChol
4.2gSat Fat
586mgPotassium
59mgCalcium
2.7mgIron
0mcgVitamin B12
8.8mgVitamin C
vegetarian
vegan
spice-route
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Tear the mushrooms into bite-sized pieces and pat dry with paper towel so the batter clings well.
2
Whisk
In a small bowl, whisk the cornstarch, flour, baking powder, and cold water into a smooth, thin batter.
3
Fry
Heat the oil to 350°F (175°C), dip mushroom pieces in batter, and fry in two batches for 3–4 minutes until golden and crisp.
4
Drain
Lift mushrooms onto a paper-towel-lined plate with a slotted spoon and drain for 1 minute.
5
Sauté
In a clean skillet over medium heat, warm 1 teaspoon of the frying oil and sauté the minced garlic, sliced scallion, and sliced chili for 30 seconds.
6
Toss
Add the drained mushrooms, crushed Sichuan peppercorn, white pepper, and salt, tossing over medium heat for 1 minute until evenly coated.
7
Plate
Transfer to a plate and serve immediately with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g button mushrooms
- 2/3 cup86g cornstarch
- 4 tbsp4 tbsp all-purpose flour
- 1/2 tsp1/2 tsp baking powder
- 2/3 cup160ml cold water
- 2 cup480ml vegetable oil, for deep-frying
- 4 cloves4 cloves garlic
- 22 scallion
- 11 fresh chili
- 1 tsp1 tsp Sichuan peppercorn
- 1/2 tsp1/2 tsp white pepper
- 1/2 tsp1/2 tsp salt
- 22 lime wedge, for serving
