CC license

Cloudy with a chance of meatballs

Ingredients:

  • 500 gm(1 lb) lean Pork, ground
  • 125 gm (1/4 lb) Shrimp, minced
  • 60 ml (1/4 cup) water chestnuts, minced
  • 1 tsp fresh gingerroot, minced
  • 1 whole green onion, minced
  • 45 ml (3 Tbsps) soy sauce
  • 1 Tbsp white wine
  • 1/2 tsp salt
  • 1 tsp Sugar
  • 45 ml (3 Tbsps) cornstarch
  • 1 egg, lightly beaten
  • 2 Tbsps oil
  • 360 ml (1 1/2 cups) chicken broth
  • 1 napa cabbage
  • 1 tsp sesame oil


Method:

  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-litre 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 45 ml (3 Tbsp) water, and stir into pan juices cooking until slightly thickened.
  13. Add sesame oil and serve over meatballs.
PS: The addition of chillie powder or fresh chillies could be added to the meat mixture.