Recipes Sweet and Sour Pom Pom Mushrooms 2 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Baked oatmeal recipes are an easy, tasty way to boost nutrition admin April 11, 2021 New Recipe: Lick Honest Ice Creams debuts spring flavors at its San Antonio locations admin April 2, 2021 New Recipe: The Best Mini Egg Baking Recipes admin April 3, 2021 New Recipe: Wondering What to Serve with Crab Cakes? Here Are 30 Ideas admin April 21, 2021 New Recipe: Dylan Dreyer’s Cream Cheese Cupcakes Recipe and Juicy burgers, artful cupcakes and great pub fare make Bend a delicious destination: Gerry Frank’s picks admin April 21, 2021 New Recipe: Walter Itgen, founder of Itgen’s Ice Cream Parlor, dies at 88 | Herald Community Newspapers admin March 11, 2021 About The Author More from this Author One Response TzuChiCultureMission September 23, 2021 INGREDIENTS: * 225g lion’s mane mushroom * 2 bottles of Yakult * 1/4 red bell peppers * 1/4 yellow bell peppers * 1/4 green bell peppers * 2 tbsp flour * 1 tsp salt * 2 tbsp frying powder * 2 tbsp vegetarian shacha sauce * 2 tbsp ketchup * 2 tsp powdered Tianjin preserved cabbage * 2 tsp thick soy sauce DIRECTIONS: 1. Cut the mushrooms into small pieces and lightly fry them in oil. 2. In a bowl, mix the flour, salt, and half of the preserved cabbage powder. Add some water and mix well. Add the mushrooms, frying powder and mix well. 3. Deep fry the mushrooms until golden. 4. Cut the bell peppers into small pieces. 5. In a pan, heat and mix the Yakult, ketchup, soy sauce, and the remaining half of the preserved cabbage powder. Add the bell peppers, mushrooms and stir fry until the sauce thickens. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.