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    You are in: Home / Recipes / Tangcu Muli Rouwan (Sweet and Sour Pork Oyster Meatballs) Recipe
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    Tangcu Muli Rouwan (Sweet and Sour Pork Oyster Meatballs)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Member #610488's Note:

    This recipe is from a diner party hosted by Ivy Hui in Chengdu, Sichuan, China.

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    Ingredients:

    Yield:

    meatballs

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a 14 inch flat-bottomed wok or frying pan to 350 degrees F.
    2. 2
      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.
    3. 3
      Mix cornstarch and 1/4 cup water in a bowl. Working in 2 batches, dip meatballs in cornstarch mixture and add to oil.
    4. 4
      Cook, turning as needed, until browned, 4–6 minutes. Using a slotted spoon, transfer meatballs to paper towels to drain; set aside.
    5. 5
      Discard all but 3 tablespoons oil. Return wok to medium-high heat. Add remaining garlic; cook until fragrant.
    6. 6
      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.

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    Nutritional Facts for Tangcu Muli Rouwan (Sweet and Sour Pork Oyster Meatballs)

    Serving Size: 1 (1642 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 557.8
     
    Calories from Fat 502
    90%
    Total Fat 55.8 g
    85%
    Saturated Fat 5.6 g
    28%
    Cholesterol 34.9 mg
    11%
    Sodium 212.8 mg
    8%
    Total Carbohydrate 6.9 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 2.0 g
    8%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    ginger

    bean paste

    Chinkiang vinegar

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