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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a 14 inch flat-bottomed wok or frying pan to 350 degrees F. | 2. Mix pork, oysters, half the garlic, along with scallions, ginger, and egg white in a bowl. Form the mixture into thirteen 1 1/2 inch balls; set aside. | 3. Mix cornstarch and 1/4 cup water in a bowl. Working in 2 batches, dip meatballs in cornstarch mixture and add to oil. | 4. Cook, turning as needed, until browned, 4–6 minutes. Using a slotted spoon, transfer meatballs to paper towels to drain; set aside. | 5. Discard all but 3 tablespoons oil. Return wok to medium-high heat. Add remaining garlic; cook until fragrant. | 6. Add paste, soy, sherry, sugar, and vinegar. Bring to a boil and cook until sauce is thick, 5–7 minutes. Add meatballs; cook until hot, 2–3 minutes more. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	3	cups		5781.36	0.0	0.0	654.0
pork	10	ounces	ground	1065.96	0.0	39.4349	99.4234
oyster	10		shucked minced	-	-	-	-
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
scallion	2		minced	64.0	14.68	3.66	0.38
ginger	1 1/2	1/2	peeled minced	2.4	0.5331	0.0546	0.0225
egg white	1		beaten	17.16	0.2409	3.597	0.0561
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
chinese red chile bean paste	1/4	cup		-	-	-	-
dark soy sauce	2	tablespoons		-	-	-	-
sherry	2	tablespoons		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
chinkiang vinegar	1	tablespoon		-	-	-	-
rice			steamed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.