I made this dish for a pot luck party and was pleasantly surprised that it was well received even though there was no meat in it.

INGREDIENTS – Mushroom

• Abalone Mushroom – 250gm, cut into bite size pieces
• Salt – 1/2 tsp
• five spice powder -1/2 tsp

Season the mushroom with salt and spice. Then set aside

INGREDIENTS – Flour coating

• Corn Flour – 1/2 cup
• Plain Flour – 1/2 cup
• Rice Flour – 1/2 cup
• Baking powder – 2 tsp

Shift flour together and mix them up well. Add the seasoned mushroom into the flour and toss evenly. Make sure to coat the mushroom evenly with flour. Then deep fry the flour-coated mushroom in high heat (170 to190). The flour coating will create a crispy “shell” on the mushroom after deep frying. Remove mushroom from oil when it is golden brown and place it in a large bowl that is lined with absorbent kitchen paper.

INGREDIENTS – Sweet and sour sauce with vegetables.

• Cucumber – 1/2 and cut into small bite size cubes
• Capsicum – 1 and cut into small bite size cubes
• Tomato – 1 and cut into small bite size cubes
• Canned Pineapple – 85 gm and cut into small bite size cubes
• Ketchup – 5 Tbsp
• Sugar – 1 Tbsp
• Salt – 1/2 tsp
• White Vinegar – 2 Tbsp
• Water – 3/4 cup
• Cornstarch thickening – 1 Tbsp corn flour mixed to 1 Tbsp water
• 2 Tbsp cooking oil
• Garlic 1 clove – mashed or Ginger 1 small piece thinly sliced

Sautee the garlic or ginger in 2 tbsp of cooking oil.

Add the cucumber, tomato, capsicum and pineapple to stir fry

Add ketchup, sugar, salt, white vinegar and water. Stir-fry the sauce and ingredient quickly and Bring to quick boil. Chinese cooking is all about speed and heat. Do not let the ingredient overcook because we want them to retain that natural crisp and taste. Once the sauce boil, add and stir in the cornstarch thickener. Once the sauce thickened, Turn off heat immediately.

Add the deep fried mushroom and toss. Serve immediately.

Hope you will enjoy this fun dish.

May all be well and happy.

Tips, Instead of adding 3/4cup of water to create the sauce, I used the syrup in the canned pineapple instead. Thus, instead of 2 Tbsp of sugar, I used only 1 tbsp.