Cook Time: 30 min.
Serves 4 to 6
2 cups (500 mL) chicken broth
3 tablespoon (45 mL) dry sherry
2 tablespoon (30 mL) light soy sauce
1 tablespoon (15 mL) dark soy sauce
12 oz (375 g) lean ground pork
2 slices lean bacon, coarsely chopped
1 egg
2 teaspoon (10 mL) chopped cilantro
1 teaspoon (5 mL) minced ginger
2 tablespoon (30 mL) dry sherry
1 tablespoon (15 mL) soy sauce
1/4 cup (50 mL) Challenge® CANADA,
BENSON'S® or KINGSFORD'S® Corn Starch
1 L MAZOLA® Corn Oil
12 shiitake mushrooms, stems removed
1 lb (500 g) Napa cabbage, cut into 3 inch (8 cm) pieces
1 medium carrot, thinly sliced
1/2 cup (125 mL) snow peas, trimmed and halved diagonally
1 tablespoon (15 mL) Challenge® CANADA,
BENSON'S® or KINGSFORD'S® Corn Starch
mixed with 1/4 cup (65 mL) water
In small bowl combine broth, sherry, light and dark
soy sauces; set aside. In large bowl combine pork,
bacon, egg, cilantro, ginger, sherry, soy sauce
and corn starch. Divide mixture into 12 equal portions.
Roll each into a ball. Heat oil in a wok to 375°F (190°C).
Cook meatballs in batches for 3 minutes or until golden
brown. Lift out and drain on paper towels. Transfer
meatballs to a large pot. Pour sauce over meatballs
and bring to a boil. Reduce heat to medium low, cover,
and simmer for 10 minutes. Add mushrooms, cabbage
and carrot; cover and simmer for 8 minutes. Add snow
peas, cover, and simmer for 2 minutes or until tender-crisp.
Stir corn starch mixture until smooth. Add to meatballs;
cook, stirring, until sauce boils and thickens.
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