Pork Balls with Ginger
|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|
|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)|
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.