MEATBALLS

(WITH BOK CHOY)

SERVINGS: 8 | PREP: 20 MIN. | COOK: 40 MIN. | TOTAL: 1 HR.

INGREDIENTS: 2 cups napa cabbage, shredded | 6 scallions, divided | 1 tsp. ginger | 3.5 oz water chestnuts, drained | 1 lb. ground pork | 1 egg | 1 tsp. salt | 1 tsp. sugar | 1 Tbsp. sherry vinegar | 5 Tbsp. oyster sauce | ½ tsp. sesame oil | 2 Tbsp. vegetable oil | 1 ½ cup chicken broth | 16 each baby bok choy | 1 Tbsp. ginger slices | 1 Tbsp. soy sauce | 1 Tbsp. cornstarch (mixed with 1 Tbsp. water)

DIRECTIONS: PULSE to shred, in a food processor, the cabbage, 3 scallions, 1 tsp. of ginger, and drained water chestnuts. COMBINE shredded vegetables with pork, egg, salt, sugar, vinegar, oyster sauce and sesame oil. WET hands to form meat mixture into 8 large meatballs. PLACE meatballs into the refrigerator to set for 10 minutes. HEAT a large saute pan and add vegetable oil. PRESS each meatball slightly before frying in oil. FRY meatballs until browned. REMOVE meatballs from the pan and set aside. ADD chicken broth to the saute pan. STEAM bok choy in broth, covered, using a steam insert, until wilted. REMOVE from pan and set aside. PLACE meatballs in broth and cover to continue cooking for 30 minutes (internal temp of 160-165°). PLACE meatballs on a baking sheet. ADD ginger slices and soy sauce to the remaining chicken broth and reduce by half. REMOVE ginger and add in cornstarch to thicken. PLACE meatballs back in the sauce to glaze. SERVE with steamed bok choy.

TIPS & TRICKS: This can be a one-pot dish with the use of a steam basket and a covered saute pan.