24 fresh mushrooms (about 1 lb.)

FILLING:

6 oz. uncooked boneless lean pork

1/4 cup whole water chestnuts drained

3 green onions

1/2 small red or green bell pepper seeded

1 stalk celery

1 teaspoon cornstarch

1 teaspoon fresh ginger root peeled

2 teaspoons rice wine or dry sherry

1 teaspoon soy sauce

1/2 teaspoon hoisin sauce

1 egg white

3 cups vegetable oil

1/2 cup flour

BATTER:

1/2 cup cornstarch

1/2 cup flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup milk

1/3 cup water

FOR MUSHROOMS:

Clean mushrooms by wiping with damp cloth. Remove stems, chop stems finely and transfer to large bowl.

FILLING:

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 hoisin sauces and egg white. Mix well.

Place ½ cup flour in small bowl. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center. Heat oil in wok over high heat until it reaches 375* F. Carefully dip caps in flour then in batter, coating completely. Fry a few at a time for 5 minutes or until golden. Drain on absorbent paper.