Chinese Stewed Beef Balls
|Ground beef||3⁄4 Pound (340 Grams)|
|Diced pork fat||15 Milliliter (1 Tablespoon)|
|Water||15 Milliliter (1 Tablespoon)|
|Soy sauce||2 Teaspoon|
|Wine||1 1⁄2 Teaspoon|
|Egg||1 , beaten|
|Ginger juice/Grated ginger||3⁄4 Teaspoon|
|Oil||1 Liter (4 Cups)|
|Chinese cabbage||1 Pound, chopped (450 Grams)|
|Oyster flavored sauce||15 Milliliter (1 Tablespoon)|
|Chopped green onion||22 Milliliter (1.5 Tablespoon)|
|Sesame oil||1⁄2 Teaspoon|
|Soup stock||125 Milliliter (1/2 Cup)|
|Cornstarch solution||2 Teaspoon|
1. Combine ground beef, pork fat and water. Add soy sauce, wine, egg, cornstarch and ginger. Blend well. Set aside.
2. Shape beef mixture into 1 1/2" diameter meat balls. Dust surface with extra cornstarch if desired.
3. Heat oil in wok over medium-high heat. Deep-fry meat balls, 8-10 at a time until golden brown. Drain well and set aside.
4. Remove oil from wok except 2 tablespoons. Heat remaining oil over high heat. Add cabbage, stirring for 30 seconds. Return meat balls to wok and add remaining ingredients except cornstarch solution. Reduce heat to low; cover and stew for 6-8 minute