Step 1: In a bowl, combine meatball ingredients together mixing with your hands. Use a heaped tablespoon to form meatballs ~ into 16 balls.
Step 2: 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.
Step 3: 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.
Step 4: 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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