Chinese style pork balls with ginger

Yield: 4 servings

Measure Ingredient
1 pounds Ground pork
1 cup Water chestnuts; coarsely chopped
¼ cup Crystallized ginger; finely chopped
1 Egg; lightly beaten
½ teaspoon Salt
Cornstarch
Peanut oil; for frying

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

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