1. Pound ginger and green onion with back of knife or cleaver. 2. Put into a bowl with the water. 3. Set aside 10 minutes. 4. Strain green onion and ginger out of the water, reserving water. 5. Put ground pork into a bowl. 6. Add green onion and ginger water, sherry, 1 Tablespoon soy sauce, 1/2 teaspoon salt and 1 Tablespoon cornstarch. 7. Mix well with your hand in one direction. 8. Form meat mixture into 4 large balls. 9. Using your hands, lightly coat balls with dissolved cornstarch. 10. Heat 4 tablespoons peanut oil in a wok. 11. Fry balls one at a time until they are brown. 12. Baste with hot oil to facilitate browning. 13. Remove carefully and set aside. 14. Heat 2 tablespoons oil in the wok. 15. Stir-fry bok choy for 2 minutes. 16. Place meatballs on top of fried bok choy. 17. Add 2 tablespoons soy sauce and stock. 18. Cover and simmer for 1 hour. 19. Add sugar. 20. Bring to boil for 2 minutes. 21. If the gravy is too watery, thicken with a little cornstarch dissolved in cold water. 22. Serve over steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
