Mini Mushroom Sweet and Sour (Mini Beoseot Tangsu)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the mini mushrooms clean and lightly sprinkle with salt.
2. Add about half as much water to the starch, let it settle, pour off the water on top, and make a stiff, thick starch paste.
3. Blanch the broccoli in boiling water and cut small, cut the cucumber into half-moons, cut the carrot into ginkgo-leaf shapes, and remove the seeds from the bell peppers and cut into triangles.
4. Mix the soy sauce, red vinegar, and sugar evenly to make the tangsuyuk sauce.
5. Mix the thick starch paste and egg white evenly into the salted mini mushrooms.
6. When the frying oil reaches 170-180 C, fry the starch-coated mini mushrooms until crisp. In a pan, boil the prepared tangsuyuk sauce until bubbling, add the cut vegetables and cook lightly, then add about a spoonful of starch slurry and boil, and pour it over the fried mini mushrooms to finish.