Stewed Pork Balls with Chinese Cabbage
|Rice wine/Dry sherry||1 Tablespoon|
|Minced ginger root||1 1⁄2 Teaspoon|
|Chopped green onions||1 Cup (16 tbs)|
|Soy sauce||6 Tablespoon|
|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)|
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.
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.