|Ground pork||1 Pound|
|Chinese mushrooms||4 , soaked and shredded|
|Water chestnuts||1⁄4 Cup (4 tbs), minced|
|Green onions||2 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Egg||1 , lightly beaten|
|Peanut oil||4 Tablespoon|
|Chinese cabbage head||1⁄2 , thinly sliced|
|Chicken stock||1 Cup (16 tbs)|
|Light soy sauce||2 Tablespoon|
In a medium bowl, stir together first nine ingredients.
Form into 1-inch balls.
In a wok or heavy skillet, heat oil.
Brown pork balls in oil; set aside.
In the same skillet, stir-fry cabbage 1 minute.
Add stock and soy sauce.
Arrange pork balls over cabbage in skillet.
Simmer, covered, over medium-low heat for 45 minutes.
Arrange cabbage and pork balls on a serving dish.
Whisk cornstarch into liquid in pan.
Simmer, stirring constantly, until sauce thickens.
Drizzle sauce over pork balls.