1/2 pound ground pork or beef 1 teaspoon soy sauce 1 teaspoon sake 1 teaspoon grated ginger root 1 green onion, chopped, optional 1/2 teaspoon salt 1 tablespoon potato starch or cornstarch Oil, for deep-frying, about 2 cups

Step 1 Combine the ground meat, soy sauce, sake, ginger, onion, salt and starch and mix well. Form into 16 (1-inch) balls.

Step 2 Heat the oil in a wok or deep saucepan to 350 degrees. Fry the meatballs until well browned, 2 to 3 minutes. Remove with a slotted spoon or Chinese deep-fry ladle. Drain on paper towels.

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