Combine the following: 1 ¼ lb minced pork, 2 chopped scallions, 1 minced garlic clove, 30 water chestnuts (diced), 1 tsp microplaned ginger, 1 Tbsp each soy sauce and cooking sherry, and 1 large egg (beaten). Slowly add enough cornstarch, 1 Tbsp at a time (and up to 3 Tbsp) to bind the meatball mixture. Using your hands, form the mixture into several large meatballs (I made 7). Using a large wok, heat some peanut oil, then brown the meatballs on each side (I browned 2-3 at a time). With each round of browned meatballs, place them in a large Dutch oven until finished. Then pour in 1 ½ cups chicken broth, 1 ½ Tbsp soy sauce, and 1 tsp Chinese cooking wine. Bring to a boil, then cover and reduce to a simmer for 15 mins. Add 1 lb bok choy, roughly chopped, and then cover and simmer until vegetable is tender (about 10 mins). Serve with jasmine rice. This recipe is from James Villas’ From the Ground Up (a cookbook all about minced meat), with some modifications (increased amount of water chestnuts, added Chinese cooking wine to broth). (Feb. 2014).
Cooking Adventures 