450 g (1 lb) lean pork, finely minced with a little fat
4 - 6 canned water chestnuts, finely chopped
5 g (1 tsp) finely chopped ginger
10 g (1 tbsp) finely chopped onion
30 ml (2 tbsp) soy sauce
seasoning to taste
beaten egg to bind
30 g (2 tbsp) cornflour
peanut oil for frying
300 ml (1/2 pt) chicken stock
a little sugar
seasoning
100 g (4 oz) each Chinese leaves and spinach leaves, washed, dried and shredded
4 - 6 canned water chestnuts, finely chopped
5 g (1 tsp) finely chopped ginger
10 g (1 tbsp) finely chopped onion
30 ml (2 tbsp) soy sauce
seasoning to taste
beaten egg to bind
30 g (2 tbsp) cornflour
peanut oil for frying
300 ml (1/2 pt) chicken stock
a little sugar
seasoning
100 g (4 oz) each Chinese leaves and spinach leaves, washed, dried and shredded
method
1. Mix the pork, water chestnuts, ginger, onion, 15 ml (1 tbsp) of the soy sauce and the seasoning together.
2. Bind with sufficient beaten egg to form into eight balls.
3. Toss in a little seasoned cornflour and make a paste with the remaining cornflour and water.
4. Fry the balls in the hot oil to brown all over then transfer them to another pan or flameproof casserole.
5. Add stock, sugar, seasoning and the remaining soy sauce.
6. Cover and simmer for 20 - 25 minutes, then increase the heat and add the Chinese leaves and spinach. Cook for 3 - 4 minutes.
7. Lift out the vegetables with a draining spoon onto a serving platter. Arrange the meatballs on top and keep warm.
8. Thicken the gravy with the cornflour paste and pour over just before serving.
2. Bind with sufficient beaten egg to form into eight balls.
3. Toss in a little seasoned cornflour and make a paste with the remaining cornflour and water.
4. Fry the balls in the hot oil to brown all over then transfer them to another pan or flameproof casserole.
5. Add stock, sugar, seasoning and the remaining soy sauce.
6. Cover and simmer for 20 - 25 minutes, then increase the heat and add the Chinese leaves and spinach. Cook for 3 - 4 minutes.
7. Lift out the vegetables with a draining spoon onto a serving platter. Arrange the meatballs on top and keep warm.
8. Thicken the gravy with the cornflour paste and pour over just before serving.
serving amount
serves 2 - 3
rate this recipe
9.5
out of 10
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