| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Chinese, Pork |
4 |
Servings |
INGREDIENTS
| 6 |
|
Whole water chestnuts; canned |
| 2 |
|
Whole Scallions |
| 1 |
lb |
Ground Pork |
| 1 |
|
Whole Egg; Beaten |
| 1 |
ts |
Gingerroot; Finely Chopped |
| 1/2 |
ts |
Sesame Oil |
| 1 |
tb |
Dry Sherry |
| 3 |
tb |
Dark Soy Sauce |
| 1 1/2 |
lb |
Chinese Cabbage; Bok Choy |
| 2 |
tb |
Peanut Oil |
| 3 |
tb |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1 |
ds |
Pepper |
| 1/2 |
c |
Chicken Stock |
| 2 |
ts |
Cornstarch Mixed With 1 Tablespoon Water |
INSTRUCTIONS
1. Mince the water chestnuts and scallions and combine with the pork,
beaten egg, gingerroot, sesame oil, sherry, and 2 tablespoons of the soy
sauce. 2. Mix thoroughly with a large spoon or your hands. 3. Shape into 6
balls and set aside. 4. slice the cabbage diagonally at 1/4" intervals.
Cooking: 1. Heat a wok or skillet over high heat and, when hot, add the
peanut oil. 2. While the pan is heating, dip the meat balls in the
cornstarch. 3. Brown the meat balls until they are golden brown. 4. Remove
the meat balls to a flameproof casserole. 5. Add the remaining soy sauce,
the sugar, pepper, and chicken stock to the casserole. 6. Bring to a boil
over high heat. Cover and simmer for 20 minutes. 7. Add the cabbage and
simmer for 10 minutes more. 8. To serve, place the cabbage on a serving
dish. Arrange the meat balls on top. 9. Bring the sauce to a boil, add the
cornstarch mixture, and stir to thicken. 10. Pour the sauce over the dish.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary"
<diane@keyway.net> on Nov 11, 1997
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