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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ahhh, when the weather turns cold & damp, this is the stew to warm your bones. Adapted from recipe in Miami Herald. Serve with aromatic jasmine rice & garnish bowls with minced cilantro just before serving. Ingredients:
2 teaspoons minced ginger |
1 teaspoon sugar |
1/2 teaspoon salt |
1 tablespoon cornstarch |
3/4 teaspoon soy sauce |
1 teaspoon dry sherry |
1 tablespoon egg white |
1/2 teaspoon sesame oil |
10 ounces ground pork |
2 green onions, minced (white and light green portion only) |
1/3 cup cornstarch (for coating meatballs) |
peanut oil (for frying) |
1 teaspoon cornstarch |
1 teaspoon soy sauce |
1 teaspoon water |
1 tablespoon fresh ginger, minced |
12 ounces bok choy (coarsely chopped & thoroughly rinsed) |
3 cups chicken broth |
1 teaspoon hot pepper flakes |
Directions:
1. In medium-large bowl, combine first 8 ingredients, stir to combine. Add pork and green onions. Gently mix with hands. Gently form into 1 1/4-inch balls (mixture will be loose); you will have about 8 meatballs.
2. In large, deep skillet, heat 1-inch oil on medium-high heat. Roll meatballs in cornstarch, lightly coating entire surface. Brown meatballs on all sides. They should be very well browned and a little crusty. Drain on paper towels.
3. In small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.
4. In wok or large deep skillet, heat 2 tablespoons oil on high heat. Add 1 tablespoon minced ginger and bok choy; stir-fry for about 30 seconds. Cautiously add broth and pepper flakes. Bring to simmer.
5. Add meatballs and lower heat to medium; gently simmer about 10 to 12 minutes. Stir in reserved cornstarch mixture and simmer until mixture thickens ever so slightly.
6. If serving with rice, put a small scoop of cooked rice in the bottom of 4 bowls. Divide meatballs between the bowls and top with soup and vegetables.
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