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meatballs
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Ingredients
Meatballs
- 2 tablespoons dried shrimp optional
- 12 ounces lean ground pork
- 4 ounces raw shrimp shelled, deveined, coarsely chopped
- ¼ cup water chestnuts coarsely chopped (fresh or canned)
- 1 green onion thinly sliced
- 2 teaspoons chopped ginger
- 1 egg white
- 2 tablespoons Shao Hsing wine or dry sherry
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon white pepper
Sauce
- 1-1/2 cups chicken broth
- 2 tablespoons oyster-flavored sauce
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
Ingredients
Meatballs
Sauce
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Instructions
- Soak shrimp in warm water to cover for 30 minutes; drain. Mince shrimp and combine with remaining meatball ingredients. Set aside for 30 minutes. Shape into 4 large meatballs. Combine sauce ingredients in a medium bowl; set aside.
- Add cooking oil to wok or stir-fry pan to a depth of about 2 inches and heat over high heat to 350 degrees F. Add meatballs, turning occasionally; cook until golden brown, about 3 minutes. Lift out and drain on paper towels. Place meatballs and sauce in a pan. Cover and simmer over medium-low heat for 12 - 15 minutes. Place bok choy leaves over meatballs. Cover and simmer 8 - 10 minutes longer.
- Remark: For a thicker sauce, transfer bok choy and meatballs to a platter with a slotted spoon. Add cornstarch solution to sauce in pan over medium heat; cook, stirring, until sauce boils and thickens.
Recipe Notes
Copyright: Yan Can Cook, Inc., 2023
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.