PORK BALLS WITH GINGER

By gaster16

Ingredients

• Sauce:
• 8 dried Chinese mushrooms, soaked in water 20 minutes
• 1-2/3 lbs. lean ground pork
• 1 inch piece fresh ginger, finely chopped
• 4 canned water chestnuts, finely chopped
• 1 egg
• 1 tablespoons soy sauce
• 5 tablespoons cornstarch
• 1/2 cup oil
• 1 bamboo shoot, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1/2 cup vinegar
• 1/2 cup sherry
• 3 tablespoons sugar
• 3 tablespoons catsup
• 1/4 - 1/2 teaspoon chili pepper sauce
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch blended with 3 tablespoons water

Preparation

Step 1

Drain mushrooms, discard stems and slice caps finely
Combine ground pork with ginger, water chestnuts, egg, soy sauce and half the cornstarch. Shape into small balls and roll in remaining cornstarch.

Heat 1/3 cup oil in wok. Fry pork balls in batches until crisp and brown. Taste one to see if it is cooked. Remove and drain on paper towels.

Combine all sauce ingredients except cornstarch paste. Heat 3 tablespoons 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.