Title: FOUR HAPPINESS MEATBALLS
Categories: Chinese, Pork
Yield: 6 servings
Meatball Mixture:
1 1/2 Inch cube ginger, minced
1 lb Ground pork
2 Chopped scallions
8 Chopped water chestnuts
3/4 ts Salt (or to taste)
1 tb Corn starch mixed with 3
-Tb water
4 ts Soy sauce
1 tb Dry sherry
1 Egg
Casserole Base:
1 1/2 lb Bok choy
3 tb Cooking oil
1 tb Soy sauce or to taste
1 ts Sugar
1 tb 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.
