24 fresh mushrooms
3 green onions
1/2 sm. green/red pepper
1 tsp. corn starch
2 tsp. dry sherry
1/2 tsp. hoisin sauce
3 c. vegetable oil
6 oz. uncooked lean ground pork
1/4 c. drained water chestnuts
1 sm. stalk celery
1 tsp. grated, pared fresh ginger root
1 tsp. soy sauce
1 egg white
1/2 c. all purpose flour

BATTER:

1/2 c. cornstarch
1 1/2 tsp. baking powder
1/3 c. milk
1/2 c. all purpose flour
3/4 tsp. salt
1/2 c. water

For Mushrooms: Clean mushrooms. Remove stems, chop stems finely and transfer to large bowl.

Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife (or food processor). Add to chopped mushroom stems. Add corn starch, ginger, sherry, soy and hoisin sauces and egg white. Mix well.

Spoon pork mixture into cavities of mushroom caps, mounding mixture in center.

Heat oil over high heat at 375 degrees.

Prepare batter. Carefully dip mushrooms in flour, then in batter - coating completely. If batter gets too thick, add more water or milk a little at a time. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper. (Note: You may place in warm oven to keep warm.)

For batter: Combine corn starch, flour, baking powder and salt in bowl. Blend in milk and water.