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Ingredients:
3 1/3lbs Chinese cabbage
1 lb chopped pork
Mixture1(1t salt, 1/2T sesame oil, 1/2t rice wine, 1/4t black pepper,
1t chopped green onion, 1t chopped ginger root, 1/2T cornstarch)
Mixture2(1/2T cornstarch, 1/2T soy sauce, 1/2T water)
Mixture3(1/2t salt, 1T soy sauce)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Wash cabbage and remove 4 outer leaves; tear rest of cabbage into
pieces,
drain. Heat pan with 6T oil stir-fry cabbage until soft and add 2C
water,
cook for 5 minutes over medium heat, remove and place in the bottom of
a
heatproof casserole.
2)Chop pork finely and mix with Mixture1, throw lightly against inside
of
mixing bowl to combine ingredients, separate into 4 portions and shape
into
balls. Coat each ball with pre-mixed Mixture2. Heat pan with 6T oil,
stir-fry pork balls on all sides until golden brown, remove and place
on
cabbage in casserole, cover pork balls with 4 outer cabbage leaves and
add
Mixture3, cover and simmer 1 hour over low heat, serve.
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