Preparation: In bowl, thoroughly mix pork, water chestnuts, ginger root,
green onions, cooked rice, dark soy, sesame oil & water. Allow mixture to
marry for 30 minutes. Form into firm balls, one for each serving, each the
size of a tennis ball (about 3 1/2" across).
Braising: Heat wok or skillet to hot; add oil. When oil begins to smoke,
introduce meatballs 1 at a time, so as not to cool oil. Fry meatballs until
a brown crust has formed. They must be well crusted in order to retain
their shape while stewing.
Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard
cabbage; sprinkle with pan oil from meatballs, salt & sugar. Add meatballs,
then add cool or cold stock. Bring slowly to boil; cover; reduce heat to
medium & simmer for about 2 hours. Correct seasoning if necessary. Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!