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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
- Mix first 5 ingredients lightly. Shape into bite-size balls; roll lightly in cornstarch;
- 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.
- Drain on paper towels; serve hot with wooden picks.
Makes 12 to 16.