Ingredients
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1 lb lean pork, ground
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1 inch piece gingerroot, minced
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1 teaspoon soy sauce
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1/3 cup cornstarch
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1 tablespoon oil (not olive oil)
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1 green pepper, cut in 1 inch squares
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1/2 cup water
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1/2 cup orange juice (may use pineapple)
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1/2 cup chili sauce
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1 tablespoon soy sauce
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2 tablespoons honey
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3 cups cooked rice, hot
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oil (for frying)
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1 egg, slightly beaten
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1/2 cup green onion, minced
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3/4 cup water chestnut, minced
Instructions
- In large bowl, combine pork, water chestnuts, green onions, ginger, 1 tsp soy sauce and egg.
- Shape into 1 inch balls. Roll meatballs in cornstarch.
- Pour oil for frying into a wok or deep pan about 11/2 inches deep. Heat oil to 375F or until a chunk of bread sizzles.
- Add meatballs to oil just a few at a time so not to lower the oil temperature.
- Cook until browned all over, drain on paper towels.
- When done with the meatballs, pour out oil. Wipe out wok or skillet with paper towels.
- Return wok to high heat and pour in 1 tbls oil.
- Add green pepper and stir-fry 1 minute.
- Reduce heat to low and add meatballs and water. Cover and simmer 20 minutes or until meatballs are done in center.
- In a small bowl, combine orange juice, chili sauce, 1 tbls soy sauce, and honey. Pour over meatballs and continue cooking for another 2 minutes.
- This dish goes very well over the rice.