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This International main features Ginger root, white part only, Ground pork, Chestnuts, Cornstarch. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Gee Yok Beng (Pork Balls
Description
This International main features Ginger root, white part only, Ground pork, Chestnuts, Cornstarch. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Oil for deep frying Peel ginger root and mince.
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Mince the scallion and water chestnuts.
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Mix together the pork, ginger root, scallion, water chestnuts, cornstarch, sugar, salt, and soy sauce.
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Form into balls about 1-1/2 inches in diameter.
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Handle mixture as little possible.
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COOKING: Add oil to a deep fry pan or wok unti it is 3/4 full.
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Heat to very hot.
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Fry balls a few at a time until they are golden brown.
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They will float when they are done.
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Drain on paper towels and keep hot in low oven (200 degrees)
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 302.3kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 5.7g29%
- Cholesterol 90.8mg31%
- Sodium 2648.9mg111%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 0.0g0%
- Sugars 1.3g
- Protein 30.9g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, balls, beng, chestnuts, cornstarch, frying, gee, ginger, ground, international, main, only, part, pork, root, salt, sauce, soy, stir frying, sugar
