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PrintPORK BALLS WITH GINGER
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Drain mushrooms, discard stems and slice caps finely.
- Combine minced pork with ginger, water chestnuts, egg, soy sauce and half the corn flour.
- Shape into small balls and roll in remaining corn flour.
- Heat 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 kitchen paper.
- Combine all sauce ingredients except corn flour paste.
- Heat oil in the wok and stir-fry all the vegetables for 3 minutes.
- Pour over sauce and cook for a further 3 minutes. Thicken with blended corn flour.
- Pour vegetables and sauce over pork.
INGREDIENTS
- 15 dried Chinese mushrooms, soaked in warm water 20 minutes
- 1 kg minced lean pork
- Piece fresh ginger root, finely chopped
- 6 canned water chestnuts, finely chopped
- 2 eggs
- 2 tablespoons soy sauce
- 6 tablespoons corn flour
- 200 ml Cooking Oil
- 2 bamboo shoot, diced
- 2 red capsicums, diced
- 2 green capsicums, diced
Sauce
- 200 ml vinegar
- 200 ml sherry
- 4 tablespoons sugar
- 4 tablespoons tomato sauce
- 2 teaspoons chili sauce
- 2 tablespoons soy sauces
- 5 teaspoons corn flour blended with
- 4 tablespoons water
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