Braised Meatballs

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Braised Meatballs

Braised Meatballs is a traditional Chinese recipe for a classic dish of pork, egg white, soy sauce, rice wine, sugar and cornflour meatballs that are fried and braised in stock with ginger, spring onions, bok choy and mushrooms and which is finished by the addition of noodles. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Braised Meatballs.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+20 minutes soaking)

Serves:

Rating:

Tags : Pork Recipes China Recipes

Ingredients:

3 dried Chinese mushrooms
50g thread noodles
225g finely-minced pork
1 egg white
2 tbsp soy sauce
1 tbsp rice wine (or dry sherry)
1 tsp sugar
1 tbsp cornflour
3 tbsp vegetable oil
3cm length ginger, finely chopped
2 spring onions, finely chopped
225g bok choy, finely shredded (a chiffonade)
1 tsp salt
450ml chicken stock (about)

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.