Recipes

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.