Chinese Style Pork Balls With Ginger Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground pork,
1: Egg, lightly beaten
1 cup: Water chestnuts, coarsely
1/2 tsp: Salt,
-chopped,
Cornstarch,
1/4 cup: Crystallized ginger, finely
Peanut oil, for frying
-chopped,
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
Source from luhu.jp
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
Source from luhu.jp