Greg's stuffed mushrooms holiday style

24 fresh mushrooms--about 1 pound

6 ounces uncooked, boneless lean pork

1/4 cup drained whole water chestnuts (1/4 of an 8 ounce can)

3 green onions

1/2 small red or green pepper, seeded

1 small stalk celery

1 teaspoon cornstarch

1 teaspoon grated, pared fresh ginger root

2 teaspoons dry cherry

1 teaspoon soy sauce

1/2 teaspoon hoi sin 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 teaspoon baking powder

3/4 teaspoon salt

1/3 cup milk

1/3 cup 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 corn starch, ginger, sherry, soy and hot 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 (190 C)

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.

Makes 2 dozen