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Prep Time: 60 Minutes Cook Time: 48 Minutes |
Ready In: 108 Minutes Servings: 6 |
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Don't let the long instructions fool you. This isn't hard, and it's very, very good! Ingredients:
1 lb lean pork, ground |
1/4 lb shrimp, minced |
1/4 cup water chestnut, minced |
1 teaspoon fresh gingerroot, minced |
1 whole green onion, minced |
3 tablespoons soy sauce, total |
1 tablespoon white wine |
1/2 teaspoon salt |
1 teaspoon sugar, total |
3 tablespoons cornstarch, total |
1 egg, lightly beaten |
2 tablespoons oil |
1 1/2 cups chicken broth |
1 napa cabbage |
1 teaspoon sesame oil |
Directions:
1. Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
2. Make twelve meatballs.
3. Heat oil in wok.
4. Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
5. Transfer meatballs to 5-qt saucepan; discard drippings.
6. Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.
7. Bring to a boil.
8. Reduce heat to low, cover, and simmer 30 minutes.
9. Meanwhile, core cabbage. Cut base of leaves into 2 squares.
10. Cut leafy tops in half.
11. Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.
12. Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
13. Add sesame oil and serve over meatballs.
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