Pork Balls with Ginger Recipe

Ingredients:

8
1 2/3 lbs/ 750 g
1 inch/ 2.5 cm piece
4
1
1 tbsp/ 15 ml
5 tbsp/ 75 ml
1/2 cup
1
1
1

sauce:
1/2 cup/ 125 ml
1/2 cup/ 125 ml
3 tbsp/ 45 ml
3 tbsp/ 45 ml
1/4-1/2 tsp/ 1-2.5 ml
1 tbsp/ 15 ml
1 tbsp/ 15 ml
3 tbsp/ 45 ml

vinegar
sherry
sugar
tomato catsup
chili pepper sauce
soy sauce
cornstarch
water

Method:

1. Soaked mushrooms in warm water for 20 minutes. Drain and discard stems, sliced 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. Remove and drain on paper towels.

4. Combined 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. Add in cornstarch blended with water to thicken.

6. Pour vegetables and sauce over pork balls.

Serve 4

 

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