- 1 lb. ground pork
- 1 tablespoon scallions, minced
- 1 tablespoon dark soy sauce
- 1 teaspoon shaosing wine or dry sherry
- ¼ teaspoon sugar
- ¼ teaspoon salt
- 1 egg, beaten
- 1 tablespoon cornstarch
- ¼ cup cornstarch
- 3 cups peanut oil, for frying
- ¼ cup rice wine vinegar
- 3 tbsp ketchup
- 2 tbsp sugar
- 2 tbsp light soy sauce
- ½ cup water
- 1 tablespoon peanut oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 4 scallions
- 1 teaspoon sesame oil
ingredients
directions
1. Shred the 4 scallions into 1-1/2 inch pieces, including the green part. |
2. In a bowl, combine the rice wine vinegar, ketchup, 2 tbsp. sugar, thin soy sauce, and 1/2 cup water. Set the sauce mixture aside. In a separate bowl, mix together 1 tbsp cornstarch and 1 tbsp water. |
3. Mix together pork, 1 tbsp. minced scallions, dark soy sauce, shaosing wine, 1/4 tsp. sugar, 1/4 tsp salt, 1 egg, and 1 tbsp. cornstarch. Form into walnut-sized meatballs. Lightly roll the meatballs in 1/4 cup cornstarch. |
4. Heat 3 cups of oil to deep-fry temperature. Deep-fry the meatballs until light gold. Drain on paper towels. Keep them hot in a warm oven. |
5. Heat 1 tbsp. oil in a small saucepan. Stir in sauce mixture. When sauce begins to bubble, stir in the cornstarch water. Stir and cook until thickened. Add scallions and sesame seed oil. Pour over meatballs. Serve hot. |
Categories
Chinese, Main Course
