| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Pork, Ethnic | 1 | Servings |
INGREDIENTS
| 1 | sl | Ginger root |
| 1 | Scallion (white part only) | |
| 1 | lb | Ground pork |
| 8 | Water chestnuts | |
| 1 1/2 | tb | Cornstarch |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 2 | ts | 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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