Recipe - Rice And Pork Balls With Pea Pods

1 Slightly beaten egg
1 tablespoon Soy sauce
1 teaspoon Grated gingerroot
One half teaspoon Salt
One half teaspoon Sugar
1 pound Ground pork
One half cup Chopped fresh mushrooms
One fourth cup Finely chopped water
chestnuts
1 tablespoon Thinly cut or sliced up green onions
1 One half cup Cooked long grain rice
3 cup Fresh pea pods or
2 pack (6oz) frozen pea pods,
thawed
1 teaspoon Butter or margarine
1 teaspoon Soy sauce

Combine egg, the 1 Tbsp soy sauce, gingerroot, salt and sugar. Add pork,
mushrooms, water chestnuts and green onion; mix thoroughly. Form meat
mixture into 30 meatballs. Roll meatballs in cooked rice, pressing down
gently, but firmly, so rice adheres to meat mixture. Over high heat, bring
water for steaming to boiling. Place pork balls on one steamer rack; place
rack over boiling water. Cover steamer; steam about 15 minutes. Add pea
pods to a second rack of steamer; place atop first rack. Cover and continue
steaming meatballs and pea pods 15 minutes more, or until done (add more
boiling water to steamer, if necessary) Toss pea pods with butter or
margarine and the 1 teaspoon soy sauce; serve with meatballs. Makes 6
servings.

Better Homes and Gardens Oriental cookbook Posted to TNT Prodigy's Recipe
Exchange Newsletter by Judy Ferbert ajewell@sound.net on Jul 4, 1997