Ingredients:
1 lb lean pork, ground
1/4 lb shrimp, minced
1/4 cup water chestnuts, minced
1 teaspoon fresh gingerroot, minced
1 whole green onions, minced
3 tablespoons soy sauce, TOTAL
1 tablespoon white wine
1/2 teaspoon salt
1 teaspoon sugar, TOTAL
3 tablespoons cornstarch, TOTAL
1 eggs, lightly beaten
2 tablespoons oil
1 1/2 cups chicken broth
1 napa cabbage
1 teaspoon sesame oil
Directions:
Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
Make twelve meatballs.
Heat oil in wok.
Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
Transfer meatballs to 5-qt saucepan; discard drippings.
Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.
Bring to a boil.
Reduce heat to low, cover, and simmer 30 minutes.
Meanwhile, core cabbage. Cut base of leaves into 2″ squares.
Cut leafy tops in half.
Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.
Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
Add sesame oil and serve over meatballs.
Servings: 6
Time preparation: 60 min.
Time total: 108 min.