24    Fresh mushrooms (about 1 lb)
6 oz Uncooked, boneless lean pork
1/4 c  Drained whole water
Chestnuts
3    Green onions
1/2    Small red or green pepper,
- seeded
1 sm Stalk celery
1 ts Cornstarch
1 ts Grated, pared fresh ginger
- root
2 ts Rice wine or dry sherry
1 ts Soy sauce
1/2 ts Hoi sin sauce
1    Egg white
3 c  Vegetable oil
1/2 c  All-purpose flour

BATTER
1/2 c Cornstarch
1/2 c All-purpose flour
1 1/2 ts Baking powder
3/4 ts Salt
1/2 c Milk
1/3 c 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