Braised Meatballs RecipeOrigin: Chinese Period: Traditional |
Ingredients
3 dried Chinese mushrooms 
Braised Meatballs Preparation:Method:Soak the mushrooms in warm water for 20 minutes then squeeze dry and remove the hard stalks. Also soak the noodles in warm water for 10 minutes before draining. Mix together the pork and the egg whites then stir-in the soy sauce, rice wine, sugar and cornflour. Stir the mixture together then use your hands to shape into 8 meatballs. Heat the oil in a wok, add the meatballs and fry until golden. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper. As the meat is draining add the ginger and spring onions to the pan then stir-in the bok choy, mushrooms and salt. Return the meatballs to the pan and add just enough stock to cover the mixture. Bring to a boil, reduce to a simmer and cook for 25 minutes. Add the noodles and continue cooking for 3 minutes. Serve immediately. |
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