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Ingredients Edit

  1. 1 lb lean Pork, ground
  2. 1/4 lb Shrimp, minced
  3. 1/4 cup water chestnuts, minced
  4. 1 teaspoon fresh gingerroot, minced
  5. 1 whole green onion, minced
  6. 3 tablespoons soy sauce
  7. 1 tablespoon white wine
  8. 1/2 teaspoon salt
  9. 1 teaspoon Sugar
  10. 3 tablespoons cornstarch
  11. 1 egg, lightly beaten
  12. 2 tablespoons oil
  13. 1 1/2 cups chicken broth
  14. 1 napa cabbage
  15. 1 teaspoon sesame oil

Directions Edit

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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