| 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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