Pork Balls with Ginger Recipe
Ingredients
| 8 dried Chinese mushrooms, soaked in warm water 20 minutes | ||
| Lean pork | 1 2/3 Pound | |
| Ginger | 1 inch, finely chopped | |
| Water chestnuts | 4 , finely chopped | |
| Egg | 1 | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 5 Tablespoon | |
| Oil | 1/2 Cup (16 tbs) | |
| Bamboo shoot | 1 , diced | |
| Pepper red | 1 To taste, diced | |
| Green pepper | 1 , diced | |
| Vinegar | 1/2 Cup (16 tbs) (Sauce) | |
| Sherry | 1/2 Cup (16 tbs) (Sauce) | |
| Sugar | 3 Tablespoon (Sauce) | |
| Tomato | 3 Tablespoon (Sauce) | |
| Chili pepper | 1/2 Teaspoon (Sauce) | |
| Soy sauce | 1 Tablespoon (Sauce) | |
| Cornstarch | 1 Tablespoon, blended (Sauce) | |
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.
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.
Chef
