This recipe is from a diner party hosted by Ivy Hui in Chengdu, Sichuan, China.
Ingredients: [‘canola oil’, ‘ground pork’, ‘oysters’, ‘garlic cloves’, ‘scallions’, ‘ginger’, ‘egg white’, ‘cornstarch’, ‘bean paste’, ‘dark soy sauce’, ‘dry sherry’, ‘sugar’, ‘chinkiang vinegar’, ‘steamed rice’]
Quantity of Ingredients: [“3 cups canola oil”,”10 ounces ground pork”,”10 shucked oysters, minced “,”6 garlic cloves, minced “,”2 scallions, minced “,”1 1/2 inches piece ginger, peeled and minced “,”1 egg white, beaten “,”1/4 cup cornstarch”,”1/4 cup chinese red chile bean paste (douban jiang)”,”2 tablespoons dark soy sauce”,”2 tablespoons dry sherry”,”2 tablespoons sugar”,”1 tablespoon Chinkiang vinegar”,” steamed rice, for serving “]
Number of Servings: 1
Steps: [‘Heat oil in a 14 inch flat-bottomed wok or frying pan to 350 degrees F.’, ‘Mix pork, oysters, half the garlic, along with scallions, ginger, and egg white in a bowl. Form the mixture into thirteen 1 1/2 inch balls; set aside.’, ‘Mix cornstarch and 1/4 cup water in a bowl. Working in 2 batches, dip meatballs in cornstarch mixture and add to oil.’, ‘Cook, turning as needed, until browned, 4–6 minutes. Using a slotted spoon, transfer meatballs to paper towels to drain; set aside.’, ‘Discard all but 3 tablespoons oil. Return wok to medium-high heat. Add remaining garlic; cook until fragrant.’, ‘Add paste, soy, sherry, sugar, and vinegar. Bring to a boil and cook until sauce is thick, 5–7 minutes. Add meatballs; cook until hot, 2–3 minutes more. Serve with rice.’]