Mushroom Balls In Schezuan Pepper Sauce

• 2 cups White Button Mushrooms
• 2 Onions
• 2 pieces Garlic
• 2 tablespoons Cornflour
• 2 Red Peppers
• 1 tablespoon Cooking Wine
• 1 1/2 cups Vegetable Stock
• 1 tablespoon Soya Sauce
• 1 tablespoon Vinegar
• 2 pieces Red Chillies
• Oil for frying
• Salt to taste

1. Finely chop mushroom, onion and garlic together and form into balls.
2. Mix into a thick paste made of the cornflour and some water.
3. Remove the balls from the excess paste and reserve it.
4. Deep-fry the balls until golden in color.
5. Slice red peppers and fry in a little oil.
6. Add stock, soya sauce, vinegar, wine, crushed chilies, and salt to taste.
7. Bring to a boil.
8. Add remaining cornflour paste and mushroom balls.
9. Simmer until the gravy is thick.
10. Serve hot with steamed rice.

white button, onions, garlic, cornflour, red peppers, cooking wine, vegetable stock, soya sauce, vinegar, red chillies, salt

Taken from food52.com/recipes/11157-mushroom-balls-in-schezuan-pepper-sauce (may not work)