Makes:
12 balls, 1 per serving
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Gourmet Wok with Cover
large mixing bowl
Ingredients
1
pound
lean ground pork
(454
g)
1
cup
water chestnuts, strung, using Cone #2
(124
g)
1⁄2
teaspoon
fresh ginger root, shredded, using Cone #1
(1
g)
1
egg white, lightly beaten
1
tablespoon
lite soy sauce
(15
mL)
3
tablespoons
cornstarch
(24
g)
Directions:
- Lightly mix pork, water chestnuts, ginger root, egg white and soy sauce in a bowl.
- Shape mixture into bite-size balls and roll each ball in cornstarch.
- Preheat wok on medium-high heat. When several drops of water sprinkled on pan skitter and dissipate, add pork balls, a few at a time.
- Fry until they are golden brown color and cooked throughout.
- Pour sauce over pork balls, optional.
Tips:
- These pork balls are delicious on their own, but there are many wonderful sauces that can really add variety to this recipe. This is a wonderful place to let your creative juices flow.
- For a tangy, citrus addition: blend together in a 1 Qt. Sauce Pan over low heat orange juice, chicken broth, orange zest, and a touch of honey and crushed red pepper flakes.
- For a tomato taste: blend together in a 1 Qt. Sauce Pan over low heat tomato sauce, diced tomatoes and oregano.
Directions
Tips
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