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  Chinese Stuffed Mushrooms
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 196
Ingredients:
24 Fresh mushrooms (about 1 lb)
6 oz Uncooked, boneless lean pork
1/4 cup Drained whole water
Chestnuts
3 Green onions
1/2 Small red or green pepper, seeded
1 small Stalk celery
1 tsp Cornstarch
1 tsp Grated, pared fresh ginger root
2 tsp Rice wine or dry sherry
1 tsp Soy sauce
1/2 tsp Hoi sin sauce
1 Egg white
3 cup Vegetable oil
1/2 cup All-purpose flour

MMMMMBATTER

1/2 cup Cornstarch
1/2 cup All-purpose flour
1 1/2 tsp Baking powder
3/4 tsp Salt
1/2 cup Milk
1/3 cup Water
Instructions:
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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