Recipes Sweet and Sour Pom Pom Mushrooms 8 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Egg-free recipes for apple tart and chocolate cake admin April 17, 2021 New Recipe: Recipe: Honey and thyme roasted figs with stovetop hazelnut crumble admin April 2, 2022 New Recipe: Easy Pecan Muffins Recipe: This Moist Mini Muffin Recipe Has Just 5 Ingredients & Is Full of Simple Goodness | Bread/Muffins admin February 22, 2022 Orange Tarts w/ Homemade Orange Marmalade September 29, 2021 No-Knead Rustic Bread, loaf or boule November 8, 2021 New Recipe: Holi 2021: For Paan Lovers, This 2-Minute Paan Ice-Cream Is A Festive Bliss admin March 17, 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.