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Chinese Style Pork Balls with Ginger

1 lb Ground pork
1 c Water chestnuts; coarsely chopped
1/4 c Crystallized ginger; finely chopped
1 Egg; lightly beaten
1/2 ts Salt
Peanut oil; for frying

Mix lightly all the ingredients except the cornstarch and oil. Shape the mixture into 12 small balls and dust lightly with cornstarch. Heat the oil to 375; deep-fry the pork balls until they are cooked through and nicely browned. Serve hot on toothpicks with a hot Chinese chile paste sauce or over steamed rice.

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