Ingredients
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2 lbs ground lean pork
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2 tablespoons soy sauce
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1 (8 ounce) can water chestnuts, minced
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1/2 cup onion, finely chopped (can substitute leeks or scallions)
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1 teaspooon sesame oil
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2 teaspoons freshly grated ginger
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salt and pepper, to taste
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1 cup chicken broth
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1 tablespoon soy sauce
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1 tablespoon sherry wine
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6 cups napa cabbage, thinly sliced
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1 tablespoon cornstarch
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2 tablespoons cold water
Instructions
- Mix together the first seven ingredients and form into golf-ball sized balls.
- Place the pork balls on a baking sheet and bake at 375°F for 25 minutes.
- Place the pork balls in a large pot (Dutch oven) with the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil.
- Cover, reduce the heat and simmer for 20 minutes.
- Add the napa cabbage, cover, and simmer for 10 more minutes.
- Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.
- Remove the pork balls and cabbage from the liquid and arrange on a serving platter.
- Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.
- Once the sauce has thickened, pour it over the pork balls and cabbage.