Chinese style pork balls with ginger
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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
Related recipes
- Cantonese meat balls #2
- Cantonese meatballs
- Cantonese pork
- Chinese dumplings with ginger-scallion dipping sauce
- Chinese pork
- Chinese sweet-and-sour meat balls
- Ginger pork
- Ginger pork balls
- Ginger pork balls in sherry-orange sauce
- Glazed pork chops with pickled ginger
- Pork balls
- Pork balls (gee yok beng)
- Pork balls with peanut sauce
- Pork dumplings
- Pork dumplings with soy-ginger sauce
- Pork fried rice with ginger
- Sesame pork balls with sweetsour sauce
- Steamed pork balls,hangzhou style
- Steamed porkballs with glutinous rice
- Stir-fried pork and ginger root