ASIAN-STYLE PORK BALLS

1 pound ground pork
3 tablespoons cracker crumbs
1/4 cup finely chopped onion
1 egg
1/2 teaspoon salt
Dash black pepper
2 cups sliced celery
2 cups sliced fresh mushrooms
2 tablespoons Worcestershire sauce
1 (8 ounce) can water chestnuts, drained and chopped
1 (8 ounce) can bamboo shoots, drained
1 (6 ounce) package frozen pea pods, blanched and drained
1/2 teaspoon salt

Combine ground pork, cracker crumbs, onion, egg, 1/2 teaspoon salt and pepper; mix well. Shape mixture into 24 balls (approximately 1 tablespoon each).

Cook pork balls in large skillet until browned. Remove, and keep warm. Drain drippings.

Add celery to skillet and cook over medium heat 3-4 minutes, stirring occasionally.

Add mushrooms and Worcestershire sauce and continue cooking 1 minute, stirring constantly.

Add water chestnuts, bamboo shoots and pea pods. Reduce heat to low; cover and cook 3-4 minutes.

Sprinkle vegetables with 1/2 teaspoon salt, stirring to combine. Return pork balls to pan and cook until mixture is heated through, stirring gently.

Meatballs with an Asian twist. Serve as a meal with fried rice and fresh fruit salad.

Servings: 4
Source: National Pork Board