Ingredients
- 1 pound ground pork
- 3 tablespoons cracker crumbs
- 1/4 cup onion (finely chopped)
- 1 egg
- 1/2 teaspoon salt
- 1 dash black pepper
- 2 cups celery (sliced)
- 2 cups fresh mushrooms (sliced)
- 2 tablespoons worcestershire sauce
- 8 ounces water chestnuts (drained and chopped)
- 8 ounces bamboo shoots (drained)
- 6 ounces pea pods (frozen, blanched and drained)
- 1/2 teaspoon salt
Directions
- 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 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.
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