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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|Serving Size: 1 Serving (1481g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4012 (77%)|
|Amt Per Serving||% DV|
|Total Fat 445.8g||594 %|
|Saturated Fat 34.2g||171 %|
|Monounsaturated Fat 278.9g|
|Polyunsanturated Fat 126.3g|
|Cholesterol 2.4mg||1 %|
|Sodium 2302.8mg||79 %|
|Potassium 2190mg||58 %|
|Total Carbohydrate 289.2g||85 %|
|Dietary Fiber 33.7g||135 %|
|Sugars, other 255.5g|
|Protein 26.6g||38 %|
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Calories per serving: 5236
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