Pork Ballschinese, ethnic, pork 1 slice ginger root 1 scallion (white part only) 1 lb ground pork 8 water chestnuts 1 1/2 tablespoon cornstarch 1 teaspoon sugar 1/2 teaspoon salt 2 teaspoon soy sauce 1 oil for deep frying 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 |
