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1 lb Chinese cabbage (bok choy), quartered lengthwise
1 cup chicken stock
Directions:
Mix together the pork, scallions, ginger, sherry, cornstarch and half the salt. Shape the mixture into 6 to 8 meatballs.
Melt the lard in a deep pan. Add the cabbage and remaining salt and fry for 30 seconds. Place the meatballs on top of the cabbage and pour the stock over the top. Bring to the boil, then cover tightly and simmer gently for 30 to 45 minutes. Serve hot.
Note: Alternatively, the meatballs may be fried in a little lard, with a little soy sauce and sugar added, before placing them on top of the cabbage.
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If there are some wbleepedwant to watch their fat intake they can use ground chicken and instead of lard use a vegetable oil and insteaad of cornstarch use eggs as the binding agentmake the recipe as normal and then simmer for 20 -30 minutes.
Reply to donald
Scott
December 24, 2011 - 18:15
Subject: Re: recipes
You can substitude everything you said above except the eggs. You cannot use eggs instead of cornstarch, because of their prooperties. When starches reach a high temperature, they turn to gelatin and thicken the sauce..Eggs coagulate and bind the sauce not thicken it..Two completely different methods, stick with the cornstach..Its not that fattening anyway.
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