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Suggest a better descriptionPREPARATION: 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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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1670 | ||
Calories from Fat: 1415 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 157.2g | 210 % | |
Saturated Fat 24.7g | 123 % | |
Monounsaturated Fat 37.1g | ||
Polyunsanturated Fat 85.7g | ||
Cholesterol 163.3mg | 50 % | |
Sodium 301.2mg | 10 % | |
Potassium 770.7mg | 20 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 25g | ||
Protein 39.5g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1670
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