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. Form the mixture into thirteen 1 1/2 inch balls; set aside. 3. Mix cornstarch and 1/4 cup water in a bowl. Working in 2 batches, dip meatballs in cornstarch mixture and add to oil. 4. Cook, turning as needed, until browned, 4–6 minutes. Using a slotted spoon, transfer meatballs to paper towels to drain; set aside. 5. Discard all but 3 tablespoons oil. Return wok to medium-high heat. Add remaining garlic; cook until fragrant. 6. Add paste, soy, sherry, sugar, and vinegar. Bring to a boil and cook until sauce is thick, 5–7 minutes. Add meatballs; cook until hot, 2–3 minutes more. Serve with rice. ---------------------------------------------------------------------------
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