| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Chinese, Pork |
6 |
Servings |
INGREDIENTS
|
|
Meatball Mixture: |
| 1 1/2 |
|
Inch cube ginger, minced |
| 1 |
lb |
Ground pork |
| 2 |
|
Chopped scallions |
| 8 |
|
Chopped water chestnuts |
| 3/4 |
t |
Salt, or to taste |
| 1 |
T |
Corn starch mixed with 3 |
|
|
Tb water |
| 4 |
t |
Soy sauce |
| 1 |
T |
Dry sherry |
| 1 |
|
Egg |
|
|
Casserole Base: |
| 1 1/2 |
lb |
Bok choy |
| 3 |
T |
Cooking oil |
| 1 |
T |
Soy sauce or to taste |
| 1 |
t |
Sugar |
| 1 |
T |
Dry sherry |
INSTRUCTIONS
Mix together ingredients for the meatballs. Shape the mixture into 4
large meatballs. Wash and remove all the sandy particles from bok
choy. Cut crosswise into 2 inch sections. Heat 3 Tb oil in a wok.
Fry 2 meatballs at a time until both sides are brown (about 3
minutes.) Remove, and fry the other 2 meatballs. (Use more oil if
frying in a saucepan.) Remove all but 2 Tb oil from the wok,
stir-frying vegetables for 1-2 minutes over medium heat. Remove wok
from the heat. Line the stems of the vegetable in the bottom of a
casserole. Place the meatballs on top, then cover with the leaves of
the vegetable. Add soy sauce, sugar, and sherry; bring to a boil, then
simmer on low heat with cover on for 30 minutes. Serve hot. Source:
The Record, "Great Tastes of Chinese Cooking ~ Contemporary Methods
and Means," Jean Yueh. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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