Gingered Pork Balls

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Makes 12 to 16.

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°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.