| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Chinese |
Chinese, Pork & ham |
1 |
Servings |
INGREDIENTS
| 4 1/2 |
oz |
Pork (1/3 lean 2/3 fat) or commercially-ground pork |
| 1 |
|
Egg white; beaten slightly |
| 1/2 |
ts |
Rice wine |
| 1/2 |
ts |
Salt; or to taste |
| 1 |
ts |
Cornstarch (cornflour) |
| 7 |
oz |
Stock |
| 2 |
oz |
Vegetable leaves |
| 1/4 |
ts |
Msg |
INSTRUCTIONS
1. Mince the pork if it is not already ground. Add the egg white, rice
wine, MSG, and salt, and stir to mix. Add the cornstarch and mix well.
Shape lightly into four equal-sized balls.
2. Pour the stock into a wok and bring to a boil. Add the meat balls and
cover them with the leaves. Bring to a boil over high heat, them turn the
heat down, and simmer for 1 hour, or until the meat is tender and the gravy
has thickened. Remove and serve. busted by sooz
Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
<kirkland@gj.net> on Nov 08, 1997
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“We don’t change God’s message — His message changes us.”