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Stewed Pork Balls With Chinese Cabbage

umaima's picture
Stewed Pork Balls With Chinese Cabbage. The first time I had this dish at my aunts house, its flavors pleasantly surprised me. I got hold of this Stewed Pork Balls With Chinese Cabbage recipe the very same day and have been a fan of this dish for years now! Try the Stewed Pork Balls With Chinese Cabbage for yourself and I am sure you will understand why I love cooking these Stewed Pork Balls With Chinese Cabbage!
Ingredients
  Rice wine/Dry sherry 1 Tablespoon
  Minced ginger root 1 1⁄2 Teaspoon
  Chopped green onions 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Soy sauce 6 Tablespoon
  Cornstarch 1 Tablespoon
  Egg 1
  Sugar 1⁄4 Teaspoon
  Sesame oil 1 Teaspoon
  Ground pork 1 Pound
  Chinese cabbage 1⁄4 Pound
  Bean noodles 2 Ounce
  Hot water 3 Cup (48 tbs)
  Oil 6 Cup (96 tbs) (For Deep Frying)
  Star anise 1 Large
  Garlic 1 Clove (5 gm), crushed
  Water 3 Cup (48 tbs)
Directions

Combine marinade ingredients and ground pork in a small bowl.
Stir mixture with a chopstick or a wooden spoon in one direction until pork and marinade are mixed well, 5 to 7 minutes.
Remove pork mixture from bowl and gently toss back into bowl.
Repeat tossing back into bowl about 3 minutes until pork mixture is very sticky.
Cut Chinese cabbage into bite-size pieces.
Soak bean noodles in 3 cups hot water 15 minutes.
Drain well.
Chop noodles into 4-inch lengths; set aside.
Heat 6 cups oil in a wok over medium-high heat to 350°F (175°C).
While oil is heating, use a teaspoon dipped in water and about 2 tablespoons pork mixture to make 1 pork ball.
Repeat with remaining pork mixture.
Carefully lower pork balls into hot oil with a slotted metal spoon.
Deep-fry several at a time about 3 minutes until golden brown.
Remove from oil with slotted spoon; drain on paper towels.
Remove oil from wok except 7 tablespoons.
Heat oil remaining in wok over medium heat 30 seconds.
Stir-fry star anise and garlic about 1 minute until garlic turns golden.
Add cabbage pieces.
Stir-fry 2 minutes.
Add soy sauce; stir-fry 1 minute longer.
Add water, salt and pork balls.
Cover and bring to a boil over high heat.
Reduce heat to medium and cook 5 minutes.
Add softened bean noodle pieces.
Stir to mix with pork balls and cabbage.
Cook 10 minutes.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pork
Servings: 
4

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