---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINESE STUFFED MUSHROOMS
Categories: Chinese, Appetizers
     Yield: 1 servings

    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

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