Stuffed Mushrooms - Deep Fried

From the Chinese Cooking Class Cookbook, these mushrooms are covered with a cornstarch batter and fried.

• Ready In: 30 mins
• Serves: 12

Ingredients

• Mushrooms

• 24  medium mushrooms
• 6  ounces pork, finely chopped
• 1⁄4 cup water chestnut, drained, finely chopped
• 3  green onions, finely chopped
• 1⁄2 small bell pepper, finely chopped
• 1  stalk celery, finely chopped
• 1  teaspoon cornstarch
• 1  teaspoon gingerroot, grated
• 2  teaspoons sherry wine
• 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

Directions

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