Chinese Stuffed Mushroom

photo by stu_spivack 

Ingredients
24.00    Fresh mushrooms (about 1 lb)
    6.00 oz Uncooked, boneless lean pork
    0.25 c  Drained whole water
            Chestnuts
    3.00    Green onions
    0.50    Small red or green pepper,
            - seeded
    1.00 sm Stalk celery
    1.00 ts Cornstarch
    1.00 ts Grated, pared fresh ginger
            - root
    2.00 ts Rice wine or dry sherry
    1.00 ts Soy sauce
    0.50 ts Hoi sin sauce
    1.00    Egg white
    3.00 c  Vegetable oil
    0.50 c  All-purpose flour
    0.50 c  Cornstarch
    0.50 c  All-purpose flour
    1.50 ts Baking powder
    0.75 ts Salt
    0.50 c  Milk
    0.33 c  Water

Directions

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

2. 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.

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

4. Heat oil in wok over high heat until it reaches 375
   degrees F.

5. Prepare batter. Carefully dip mushrooms in flour 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. FOR
   BATTER:

6. Combine cornstarch flour, baking powder and salt in bowl.
   Blend in milk and water.
Serves: 2 dozen