Trim the sweet peas. Cut the carrot into
pieces. Blanch the sweet peas and carrots separately in boiling water,
remove and drain.
Mince the ginger and water chestnuts,
transfer into a bowl and beat in the egg, followed by the minced pork
and Seasoning A, mix. well. Mould into balls and coat with cornstarch.
Heat 2 cups oil in a pan and deep fry the
meatballs until golden brown, remove and drain. Then steam until cooked
and cut into chunks.
Leave 2 tablespoons oil in the pan and
stir fry the minced pork chunks, sweet peas, carrots and Seasoning B
over high heat. Serve.