Prep 15 mins
Cook 1 hr
These are great...can be served on rice with some light soy sauce and sesame oil to season..also like a soup
- 26 ounces ground pork
- 1 cup chopped red onion
- 4 chopped garlic cloves
- 1 tablespoon chopped ginger
- 1 (6 ounce) can water chestnuts, chopped
- 2 tablespoons mushroom soy sauce
- 2 teaspoons sesame oil
- 4 cups chicken broth
- 1 cup peanut oil
- 4 whole bok choy, may use Chinese cabbage
- black pepper
- Combine pork, onion, garlic, ginger and chopped water chestnuts together in a large mixing bowl.
- Add the soy and sesame oil and mix well to combine.
- Shape into small balls, about the size of a golfball.
- Roll in a little flour to bind.
- Stir fry balls in a wok with a little peanut or vegetable till brown, but not completely cooked.
- Heat chicken broth in a seperate saucepan or stock pot.bring to a simmer, and add browned pork balls to stock and simmer 1 hour.
- Add washed and cut bok choy.about the last 10 minutes to cook tender crisp.
- Serve with steamed rice with some light soy sauce and sesame oil to season.
I didn't get the desired effect when I tried this recipe. I think it's important that the beef be really really ground up; you can't just use the ground beef that you find in the store; you need to take that and then grind it up even more! My result ended up tasting like a slightly fancier boiled pork meatball. I think simmering for 1 hour tends to overcook it. Maybe one needs to use really really low heat. I'll have to try again.