| 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 |
ts |
Salt (or to taste) |
| 1 |
tb |
Corn starch mixed with 3 Tb water |
| 4 |
ts |
Soy sauce |
| 1 |
tb |
Dry sherry |
| 1 |
|
Egg |
|
|
Casserole Base: |
| 1 1/2 |
lb |
Bok choy |
| 3 |
tb |
Cooking oil |
| 1 |
tb |
Soy sauce or to taste |
| 1 |
ts |
Sugar |
| 1 |
tb |
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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