Rice and pork balls with pea pods
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Slightly beaten egg | |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Grated gingerroot |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1 | pounds | Ground pork |
| ½ | cup | Chopped fresh mushrooms |
| ¼ | cup | Finely chopped water chestnuts |
| 1 | tablespoon | Thinly sliced green onions |
| 1½ | cup | Cooked long grain rice |
| 3 | cups | Fresh pea pods -or- |
| 2 | packs | (6-oz) frozen pea pods, thawed |
| 1 | teaspoon | Butter or margarine |
| 1 | teaspoon | Soy sauce |
Directions
Combine egg, the 1 Tbsp soy sauce, gingerroot, salt and sugar. Add pork, mushrooms, water chestnuts and green onion; mix thoroughly. Form meat mixture into 30 meatballs. Roll meatballs in cooked rice, pressing down gently, but firmly, so rice adheres to meat mixture. Over high heat, bring water for steaming to boiling. Place pork balls on one steamer rack; place rack over boiling water. Cover steamer; steam about 15 minutes. Add pea pods to a second rack of steamer; place atop first rack. Cover and continue steaming meatballs and pea pods 15 minutes more, or until done (add more boiling water to steamer, if necessary) Toss pea pods with butter or margarine and the 1 teaspoon soy sauce; serve with meatballs. Makes 6 servings.
Better Homes and Gardens Oriental cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@...> on Jul 4, 1997