Gingered Pork Balls

    1 pound ground pork
    1 cup coarsely chopped water chestnuts
    ½ teaspoon peeled and chopped fresh gingerroot
    1 egg , lightly beaten
    1 tablespoon soy sauce
    3 cups peanut oil

  1. Mix first 5 ingredients lightly. Shape into bite-size balls; roll lightly in cornstarch;
  2. Heat oil in uncovered wok at 375°F. Add pork balls, a few at a time; fry until golden brown and cooked through, about 3 to 4 minutes.
  3. Drain on paper towels; serve hot with wooden picks.

    Makes 12 to 16.