April 18, 2018
Comfort Food, Main Dish, Pork,
Vegetables, Celery, Bok Choy, Australian, Chinese, Entertaining, Summer, Sunday Dinner, Winter, Weeknight Meals, Wok/Stir-Fry more
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"This is a recipe from "Australian Pork".
We are not big eaters of pork in this family, but I have seen these being made and they looked pretty good.
It is suggested to serve with steamed rice and bokchoy which I have posted, but really the choice is up to you."
In a bowl, combine meatball ingredients together mixing with your hands. Use a heaped tablespoon to form meatballs ~ into 16 balls.
Heat oil in a wok or frying pan until hot then shallow fry the meat balls in 2 batches for 3-4 minutes, or until golden brown then drain the meatballs on absorbent paper.
Meanwhile, place oyster sauce, soy sauce, wine, stock and sugar into a wok over medium heat. Combine the water with cornflour ( stir until the four mix has no lumps)and add to wok, stirring until sauce thickens. Reduce heat and add meat balls. Allow to braise in sauce for 10 minutes.
Just before serving, blanch bokchoy in a pot of boiling water, drain, then arrange on a serving plate and top with meat balls and sauce and serve immediately with steamed rice.
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