2/3 lb. ground pork
1 egg
1 tsp. finely chopped green onion
Oil for deep-frying

MIXTURE A:

1 tbsp. Chinese rice wine or sherry
1/2 tsp. salt
1 tbsp. cornstarch
A pinch of MSG (optional)

Garnishes: cucumber slices and cherries. Table seasonings: tomato catsup and hua-chiao-yen.

1. Combine the ground pork with Mixture A, the egg and green onion. Mix thoroughly. Form into 1" balls.

2. Heat the oil in a wok. Deep fry the meat balls over medium heat until golden brown and well cooked. Do not fry too many at a time.

3. Serve on a platter with the garnishes and seasonings. 4 servings.