toothpicks (frilly)

1 lb ground pork
1 bunch scallions
1 cup slliced water chestnuts
1/2 cup bread crumbs
2 teaspoons (low sodium) soy sauce
2 teaspooons ginger root, minced
freshly ground white pepper
4 tablespoons peanut oil
1 cup unbleached white flour
6 cups (homemade) chicken stock or 2 13-oz cans of chicken broth, with enough water added to make 6 cups
sweet and sour sauce

  • Combine the first seven ingredients in a large bowl.
  • Wet hands and form into 1 inch balls.
  • Heat 2 teaspoons peanut oil in a skillet.
  • Put flour on a plate and roll meatballs through. Shake off excess.
  • Heat meatballs in skillet, and shake it around so they cook evenly. Add more oil as necessary.
  • At this point you can refrigerate meatballs for up to six hours.
  • Heat chicken stock in a large saucepan.
  • Drop in meatballs; cook for 20 minutes.
  • Place on a warmed platter.

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