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
| 1 tablespoon rice wine or dry sherry | ||
| 1-1/2 teaspoons minced fresh ginger root | ||
| 1 cup chopped green onions | ||
| Salt | 1 Teaspoon (Marinade:) | |
| Soy sauce | 3 Tablespoon (Marinade:) | |
| Cornstarch | 1 Tablespoon (Marinade:) | |
| Egg | 1 (Marinade:) | |
| Sugar | 1/4 Teaspoon (Marinade:) | |
| Sesame oil | 1 Teaspoon (Marinade:) | |
| Ground pork | 1 Pound (Marinade:) | |
| Chinese Cabbage | 1/4 Pound (Marinade:) | |
| 2 oz. bean noodles | ||
| Hot water | 3 Cup (16 tbs) (Marinade:) | |
| Oil | 6 Cup (16 tbs) (Marinade:) | |
| Star anise | 1 Large (Marinade:) | |
| Garlic | 1 Clove (5gm), crushed (Marinade:) | |
| Soy sauce | 3 Tablespoon (Marinade:) | |
| Water | 3 Cup (16 tbs) (Marinade:) | |
| Salt | 1 Teaspoon (Marinade:) | |
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.
Chef
