Tangcu Muli Rouwan (Sweet and Sour Pork Oyster Meatballs)

• 3 cups canola oil
• 10 ounces ground pork
• 10 shucked oysters, minced
• 6 garlic cloves, minced
• 2 scallions, minced
• 1 12 inches piece ginger, peeled and minced
• 1 egg white, beaten
• 14 cup cornstarch
• 14 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

1. Heat oil in a 14 inch flat-bottomed wok or frying pan to 350 degrees F.
2. Mix pork, oysters, half the garlic, along with scallions, ginger, and egg white in a bowl.
3. Form the mixture into thirteen 1 1/2 inch balls; set aside.
4. Mix cornstarch and 1/4 cup water in a bowl.
5. Working in 2 batches, dip meatballs in cornstarch mixture and add to oil.
6. Cook, turning as needed, until browned, 46 minutes.
7. Using a slotted spoon, transfer meatballs to paper towels to drain; set aside.
8. Discard all but 3 tablespoons oil.
9. Return wok to medium-high heat.
10. Add remaining garlic; cook until fragrant.
11. Add paste, soy, sherry, sugar, and vinegar.
12. Bring to a boil and cook until sauce is thick, 57 minutes.
13. Add meatballs; cook until hot, 23 minutes more.
14. Serve with rice.

canola oil, ground pork, oysters, garlic, scallions, ginger, egg, cornstarch, chinese red chile bean, soy sauce, sherry, sugar, chinkiang vinegar, rice

Taken from www.food.com/recipe/tangcu-muli-rouwan-sweet-and-sour-pork-oyster-meatballs-497667 (may not work)