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Chinese   -   Four Happiness Meatballs   adapted from unknown

  • Meatball Mixture:
  • 1 1/2 Inch cube ginger -- minced
  • 1 Pound Ground pork
  • 2 Chopped scallions
  • 8 Chopped water chestnuts
  • 3/4 Teaspoon Salt (or to taste)
  • 1 Tablespoon Corn starch mixed with 3 -- Tb water
  • 4 Teaspoons Soy sauce
  • 1 tablespoon Dry sherry
  • 1 Egg
  • Casserole Base:
  • 1 1/2 pounds Bok choy
  • 3 tablespoons Cooking oil
  • 1 tablespoon Soy sauce or to taste
  • 1 teaspoon Sugar
  • 1 tablespoon Dry sherry
Directions Mix together ingredients for the meatballs. Shape the mixture into 4 large meatballs.
Wash and remove all the sandy particles from bok choy.
Cut crosswise into 2 inch sections.
Heat 3 Tb oil in a wok. Fry 2 meatballs at a time until both sides are brown (about 3 minutes.) Remove, and fry the other 2 meatballs. (Use more oil if frying in a saucepan.)
Remove all but 2 Tb oil from the wok, stir-frying vegetables for 1-2 minutes over medium heat. Remove wok from the heat.
Line the stems of the vegetable in the bottom of a casserole. Place the meatballs on top, then cover with the leaves of the vegetable.
Add soy sauce, sugar, and sherry; bring to a boil, then simmer on low heat with cover on for 30 minutes.
Serve hot.
Source: The Record, "Great Tastes of Chinese Cooking ~ Contemporary Methods and Means," Jean Yueh.
Serves 6
Time to Make 0:00

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