Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

SOURCE: Chinese Cooking Class Cookbook.

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