& J+ W% Z. Z3 R% U% x, f % N+ I7 ^0 J; `8 b+ NIngredients:; i$ }' U$ A6 W! ^: W
almond mushrooms, flour, minced ginger, minced Chinese celery, oregon powder, minced fresh chili pepper, five-spice powder V# v0 o, k& ]( S5 {- M3 x$ w) q
" H a& a. [8 |: K: v4 W8 b( n' lSeasonings:8 i+ X/ }9 ~9 T% T0 X U
vegetarian oyster sauce, sugar, ketchup, light sesame oil, cold boiled water + b8 ?" r, C3 V2 ]- K1 i# ?. w5 l' }6 c1 e" A( J
Methods:, `: ~1 e9 u" W6 N2 s' e
1. To make five-flavour sauce: Combineminced ginger, minced Chinese celery, oregon powder, minced fresh chili pepper, five-spice powder along with all seasonings in mixing bowl, stir until even. % j9 x- Z1 {! V9 {. C8 e; L0 S! V3 J5 ?8 c9 o. E) a0 c \5 e9 a* K
2. Combine flour with suitable amount of water to make batter. + u4 S: E% ]- D6 J3 o: L" h, J+ ~! b# ^4 [9 M
3. Rinse almond mushrooms well and cut into slices. Coat each slice of mushroom with flour batter evenly, then deep-fry in smoking oil over medium heat until golden. Remove to top of serving plate. Serve with five-flavour sauce as a dip or drizzle the sauce over the dish directly.