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| Four-Happiness Meatballs Recipe |
Category: Pork / Chinese
Rating:
N/A
Servings: 6
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Ingredients
1 meatball mixture:
1 1/2 inch cube ginger, minced
1 lb ground pork
2 chopped scallions
8 chopped water chestnuts
3/4 teaspoon salt (or to taste)
1 tablespoon corn starch mixed with 3 tb water
4 teaspoon soy sauce
1 tablespoon dry sherry
1 egg
1 casserole base:
1 1/2 lb bok choy
3 tablespoon cooking oil
1 tablespoon soy sauce or to taste
1 teaspoon sugar
1 tablespoon dry sherry
Cooking 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.
pork,chinese
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