Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | Meatball Mixture: |
| 1½ \N | Inch cube ginger, minced |
| 1 pounds | Ground pork |
| 2 \N | Chopped scallions |
| 8 \N | 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 \N | Egg |
| \N \N | Casserole Base: |
| 1½ pounds | Bok choy |
| 3 tablespoons | Cooking oil |
| 1 tablespoon | Soy sauce or to taste |
| 1 teaspoon | Sugar |
| 1 tablespoon | Dry sherry |
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.