My Spicy Dragon Balls contain pork and dried scallop and no actual dragon, but there is a touch of dragon-fire in the chili infused spicy-sweet sauce.
Course: Main Dish
Keyword: Bell Peppers, Chili Paste, Conpoy, Dried Sacllop, Pork
Servings: 4as part of a Chinese Meal
Author: John Thompson
2cupsof mixed Bell Peppers in 1-inch chunks;
1tbsp.Cornstarch mixed to a slurry in a little water.
Put the Conpoy in a small bowl and pour over a half-cup of boiling water. Leave this to cool and soak until the conpoy are soft and plump.
Once the conpoy are soft enough, drain them, reserving the soaking liquid, and shred them into fine fibers with your fingers. Combine them with the pork, garlic, minced Jalapeno and the salt, and mix well.
Stir the cornstarch slurry into the reserved soaking water from the conpoy and add the soy sauce, sugar and chili paste. Set this aside to use a sauce later.
Roll the pork mixture into small balls and then sauté in a pan over medium heat until lightly browned, then remove to a bowl or plate.
Drain off all but a tablespoon or two of fat from the pan, add the peppers and sauté until they soften.
Finally, add back the balls and when they are heated through add the sauce mix. Stir over high heat until the sauce has cleared and thickened then plate and serve while hot.