Prep 10 mins
Cook 30 mins
This recipe is from a diner party hosted by Ivy Hui in Chengdu, Sichuan, China.
- 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
- 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.