Side Pannel
Four-Happiness Meatballs
Four-Happiness Meatballs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Pork
Ingredients List
- 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
Directions
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.
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.
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