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
• Cornstarch
• 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°. 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.