---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Appetizers
       Yield: 1 servings
      24    Fresh mushrooms (about 1 lb)
       6 oz Uncooked, boneless lean pork
     1/4 c  Drained whole water
       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
     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
   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