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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Chinese, Ethnic, Pork 1 Servings

INGREDIENTS

1 Ginger root
1 Scallion, white part only
1 lb Ground pork
8 Water chestnuts
1 1/2 T Cornstarch
1 t Sugar
1/2 t Salt
2 t Soy sauce
Oil for deep frying

INSTRUCTIONS

PREPARATION: Peel ginger root and mince.  Mince the scallion and water
chestnuts.  Mix together the pork, ginger root, scallion, water
chestnuts, cornstarch, sugar, salt, and soy sauce. Form into balls
about 1-1/2 inches in diameter.  Handle mixture as little possible.
COOKING: Add oil to a deep fry pan or wok unti it is 3/4 full. Heat  to
very hot.  Fry balls a few at a time until they are golden brown.  They
will float when they are done. Drain on paper towels and keep  hot in
low oven (200 degrees).  SOURCE: ORIENTAL COOKING by Schriver  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1888
Calories From Fat: 1563
Total Fat: 173.3g
Cholesterol: 288.1mg
Sodium: 4406.8mg
Potassium: 884mg
Carbohydrates: 21.6g
Fiber: <1g
Sugar: 4.4g
Protein: 55.7g


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