Recipe ingredients
- 1 slice ginger
- 1 scallion, cut into fourths
- 1/2 cup water
- 1 pound ground pork
- 1 tablespoon sherry
- 3 tablespoons light soy sauce
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons cornstarch, dissolved in 4 tablespoons water
- 6 tablespoons oil
- 1 pound bok choy, cut into 3 inch lengths
- 1/2 cup chicken stock
- 1/2 teaspoon sugar
Recipe method
- Pound ginger and scallion with back of knife or cleaver. Put in bowl with water. Set aside 10 minutes.
- Strain out scallion and ginger from water.
- Put pork in bowl. Add scallion and ginger water, sherry, 1 tablespoon of soy sauce, 1/2 teaspoon of salt and cornstarch. Mix well with hand in one direction.
- Form meat mixture into 4 large balls.
- Using your hands, light coat balls with dissolved cornstarch.
- Heat 4 tablespoons of oil in wok. Fry balls one at a time until they are brown. Baste with hot oil. Remove carefully.
- Heat 2 tablespoons of oil until smoking hot in wok. Stir-fry bok choy 2 minutes. Add 1/2 teaspoon salt.
- Put bok choy into heavy pot. Place meatballs on top. Add 2 tablespoons soy sauce and stock. Cover. Simmer 1 hour.
- Add sugar. Bring to boil 2 minutes. If the gravy is too watery, thicken with a little dissolved cornstarch.
Other chinese recipes:
Lion head recipe
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