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Categories:Viewed: 51 - Published at: 9 years ago
Ingredients
- 1 lb. (450 g) lean ground pork
- 1 egg
- 3 Tbsp. corn starch
- 2 Tbsp. Chinese Shao Hsing rice cooking wine
- 1 Tbsp. sugar
- 1 tsp. minced gingerroot
- 3 Tbsp. reduced-sodium soy sauce, divided
- 1 Tbsp. oil
- 8 Shanghai baby bok choy, lightly steamed (about 2 cups)
- 1/2 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
Method
- Mix first 6 ingredients and 1 Tbsp.
- soy sauce until well blended.
- Shape into 8 meatballs.
- Heat oil in wok on medium-high heat.
- Add meatballs; cook 6 min.
- or until evenly browned, turning occasionally.
- Transfer to medium saucepan; add remaining soy sauce and enough water to just cover meatballs.
- Bring to boil; cover.
- Simmer on low heat 30 min.
- or until meatballs are done (160 degrees F).
- Spoon bok choy onto serving plate; top with meatballs, cooking liquid and cheese.
