Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** MUSHROOMS***
  24            medium  fresh mushrooms -- about 1 pound
  6             ounces  uncooked -- boneless lean pork
     1/4           cup  whole waterchestnuts -- drained
  3                     green onion
     1/2         small  red or green pepper -- seeded
  1              small  stal  celery
  1           teaspoon  cornstarch
  1           teaspoon  fresh ginger root -- grated
  2          teaspoons  dry sherry
  1           teaspoon  soy sauce
     1/2      teaspoon  hoisin sauce
  1                     egg white
  3               cups  vegetable oil
     1/2           cup  all-purpose flour
                        *** BATTER ***
     1/2           cup  cornstarch
     1/2           cup  all-purpose flour
  1 1/2      teaspoons  baking powder
     3/4      teaspoon  salt
     1/3           cup  milk
     1/3           cup  water

Preparation:

For Mushrooms: Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to a large bowl. Finely chop pork, water, chestnuts, onions, pepper and celery with sharp knife or in a food processor. Add to chopped mushroom stems. Add cornstarch, ginger, sherry, soy and hoi sin sauces and egg white. Mix well. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center. Heat oil in wok over high heat until it reaches 375F degrees. Prepare batter. Carefully, dip mushrooms in flour, then in batter, coating completely. Fry 6 to 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper. For Batter: Combine cornstarch, flour, baking powder and salt in bowl. Blend in milk and water. Makes 2 dozen.

Nutritional Information:

6734 Calories (kcal); 660g Total Fat; (86% calories from fat); 30g Protein; 195g Carbohydrate; 11mg Cholesterol; 2852mg Sodium