Stewed Pork Balls with Chinese Cabbage Recipe
Stewed Pork Balls With Chinese Cabbage. The first time I had this dish at my aunts house, its flavors pleasantly surprised me. I got hold of this Stewed Pork Balls With Chinese Cabbage recipe the very same day and have been a fan of this dish for years now! Try the Stewed Pork Balls With Chinese Cabbage for yourself and I am sure you will understand why I love cooking these Stewed Pork Balls With Chinese Cabbage!
Ingredients
Marinade:
1 tablespoon rice wine or dry sherry
1-1/2 teaspoons minced fresh ginger root
1 cup chopped green onions
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon cornstarch
1 egg
1/4 teaspoon sugar
1 teaspoon sesame oil
1 lb. ground pork
1-1/4 lb. Chinese cabbage
2 oz. bean noodles
3 cups hot water
6 cups oil for deep-frying
1 large star anise
1 garlic clove, crushed
3 tablespoons soy sauce
3 cups water
1 teaspoon salt
Directions
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.
Drain well.
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.
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.
Drain well.
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.
