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Pork Balls With Ginger

Chinese.wok's picture
Ingredients
  Dried chinese mushrooms 8 , soaked in warm water 20 minutes
  Lean pork 1 2⁄3 Pound, ground (750 Gram)
  Canned water chestnuts 4 , finely chopped
  Egg 1
  Soy sauce 15 Milliliter (1 Tablespoon)
  Cornstarch 75 Milliliter (5 Tablespoon)
  Oil 125 Milliliter (1/2 Cup)
  Bamboo shoot 1 , diced
  Red pepper 1 , diced
  Green pepper 1 , diced
  Vinegar 125 Milliliter (1/2 Cup)
  Sherry 125 Milliliter (1/2 Cup)
  Sugar 45 Milliliter (3 Tablespoon)
  Tomato catsup 45 Milliliter (3 Tablespoon)
  Chili pepper sauce 1⁄2 Teaspoon (5 Milliliter)
  Cornstarch 15 Milliliter, blended (1 Tablespoon)
Directions

1 Drain mushrooms, discard stems and slice caps finely.
2 Combine ground pork with ginger, water chestnuts, egg, soy sauce and half the cornstarch. Shape into small balls and roll in remaining cornstarch.
3 Heat 1/3 cup (85 mL) oil in a wok. Fry pork balls in batches until crisp and brown. Test one to see if it is cooked. Remove and drain on paper towels.
4 Combine all sauce ingredients except cornstarch paste.
5 Heat 3 tbsp (45 mL) oil in the wok and stir-fry all the vegetables for 3 minutes. Pour in sauce and cook for a further 3 minutes. Thicken with cornstarch paste. Pour vegetables and sauce over pork balls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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