Chinese style pork balls with ginger

4 servings

Ingredients

QuantityIngredient
1poundsGround pork
1cupWater chestnuts; coarsely chopped
¼cupCrystallized ginger; finely chopped
1Egg; lightly beaten
½teaspoonSalt
Cornstarch
Peanut oil; for frying

Directions

Mix lightly all the ingredients except the cornstarch and oil. Shape the mixture into 12 small balls and dust lightly with cornstarch.

Heat the oil to 375; deep-fry the pork balls until they are cooked through and nicely browned. Serve hot on toothpicks with a hot Chinese chile paste sauce or over steamed rice.

From the New York Times Cook Book by Craig Claiborne.

Posted by Jim Weller.

Submitted By JIM WELLER On 10-01-95