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Vegetables and Vegetarian Foods
1/2 cup flour
3 large almond mushrooms, cut in quarter- inch long sticks
1 cup vegetable oil
1 teaspoon minced peeled fresh ginger
1 teaspoon minced fresh peeled garlic
1 sheet black or purple seaweed, crumbled
1 small chili pepper, seeded and minced
1 teaspoon white sesame seeds
1 Tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
2 large lettuce leaves, one shredded, the other left whole
1. Mix flour with two tablespoons water to make a batter.
2. Heat oil in a wok or pan, Take about eight thin mushroom strips and holding them together, dip them into the batter, remove, and deep fry turning once or twice until golden. Drain on paper towels. Repeat doing several bundles at a time until all are fried and drained. Discard all but one teaspoon of the oil, leaving it in the wok or pan.
3. Stir-fry the ginger and garlic in the remaining teaspoon of oil for half minute, then add chili pepper pieces and stir before adding sesame seeds, oyster sauce, sugar, and sesame oil. Remove from the heat.
4. Put whole lettuce leaf on a platter. Add shredded lettuce, then top with the mushroom bundles. Serve.