Recipe - Chinese Stuffed Mushrooms

24 Fresh mushrooms (about 1 lb)
6 ounce Uncooked, boneless lean pork
One fourth cup Drained whole water
Chestnuts
3 Green onions
One half Small red or green pepper,
seeded
1 small Stalk celery
1 teaspoon Cornstarch
1 teaspoon Grated, pared fresh ginger
root
2 teaspoon Rice wine or dry sherry
1 teaspoon Soy sauce
One half teaspoon Hoi sin sauce
1 Egg white
3 cup Vegetable oil
One half cup Allpurpose flour

BATTER
One half cup Cornstarch
One half cup Allpurpose flour
1 One half teaspoon Baking powder
Three fourths teaspoon Salt
One half cup Milk
1/3 cup Water

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.
Yield: 2 dozen

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini