Four happiness meatballs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Meatball Mixture: | ||
| 1½ | Inch cube ginger, minced | |
| 1 | pounds | Ground pork |
| 2 | Chopped scallions | |
| 8 | Chopped water chestnuts | |
| ¾ | teaspoon | Salt (or to taste) |
| 1 | tablespoon | Corn starch mixed with 3 Tb water |
| 4 | teaspoons | Soy sauce |
| 1 | tablespoon | Dry sherry |
| 1 | Egg | |
| Casserole Base: | ||
| 1½ | pounds | Bok choy |
| 3 | tablespoons | Cooking oil |
| 1 | tablespoon | Soy sauce or to taste |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Dry sherry |
Directions
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.
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