Title: Pork Balls (Gee Yok Beng)
Categories: Chinese Pork Ginger Ethnic
Yield: 1 Servings

1	sl	Ginger root
1		Scallion (white part only)
1	lb	Ground pork
8		Water chestnuts
1 1/2	tb	Cornstarch
1	ts	Sugar
1/2	ts	Salt
2	ts	Soy sauce
		Oil for deep frying

PREPARATION: Peel ginger root and mince. Mince the scallion and water chestnuts. Mix together the pork, ginger root, scallion, water chestnuts, cornstarch, sugar, salt, and soy sauce. Form into balls about 1-1/2 inches in diameter. Handle mixture as little possible.

COOKING: Add oil to a deep fry pan or wok unti it is 3/4 full. Heat to very hot. Fry balls a few at a time until they are golden brown. They will float when they are done. Drain on paper towels and keep hot in low oven (200 degrees).

SOURCE: ORIENTAL COOKING by Schriver

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