CHINESE STUFFED MUSHROOMS

24 Fresh mushrooms (about 1 lb)
FOR THE STUFFING:
6 oz uncooked, boneless lean pork
1/4 cup drained whole water
chestnuts
3 green onions
1/2 small red or green pepper,
- seeded
1 small stalk celery
1 tsp cornstarch
1 tsp grated, pared fresh ginger
- root
2 tsp rice wine or dry sherry
1 tsp soy sauce
1/2 tsp hoi sin sauce
1 egg white
FOR COOKING THE MUSHROOMS:
3 cups vegetable oil
1/2 cup all-purpose flour (for dusting)
FOR THE BATTER:
1/2 cup cornstarch
1/2 cup all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup milk
1/3 cup water

TO PREPARE THE MUSHROOMS:
Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to large bowl.

TO PREPARE THE STUFFING:
Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor. Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white. Mix well.

Spoon pork mixture into cavities of mushroom caps, mounding mixture in center.

TO COOK:
Heat oil in wok over high heat until it reaches 375 degrees F.

Place 1/2 cup flour (for dusting) in a shallow bowl; set aside.

To make the batter, combine cornstarch, 1/2 cup flour, baking powder and salt in bowl. Blend in milk and water; set aside.

Carefully dip mushrooms in flour in bowl then in batter, coating completely. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper.

Makes 2 dozen
Adapted from source: Chinese Cooking Class Cookbook