Four happiness meatballs

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.

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