Pork Balls Oriental

[Chef]

1 pound ground pork
3 tablespoons cracker crumbs
1/4 cup finely chopped onion
1 egg
1/2 teaspoon salt
1 Dash black pepper
2 cups sliced celery
2 cups sliced fresh mushrooms
2 tablespoons Worcestershire sauce
8 ounces water chestnuts, drained and chopped
1 8-ounce can bamboo shoots, drained
6 ounces frozen pea pods, blanched and drained
1/2 teaspoon salt
Servings: 4
1. Combine ground pork, cracker crumbs, onion, egg, 1/2 teaspoon salt and pepper; mix well. Shape mixture into 24 balls (approximately 1 tablespoon each). Cook pork balls in large skillet until browned. Remove, and keep warm.

2. Drain drippings. Add celery and cook over medium heat 3-4 minutes, stirring occasionally. Add mushrooms and Worcestershire sauce and continue cooking 1 minute, stirring constantly. Add water chestnuts, bamboo shoots and pea pods. Reduce heat to low; cover and cook 3-4 minutes. Sprinkle vegetables with 1/2 teaspoon salt, stirring to combine. Return pork balls to pan and cook until mixture is heated through, stirring gently.


Preparation Time: 20 minutes

Cuisine: Asian