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Pork Meatballs with Chinese Cabbage

List of Ingredients




5 tablespoons cornstarch
water
3 tablespoons soy sauce
dry sherry
1 teaspoon brown sugar, packed
1 pound ground fresh pork
2 tablespoons oil
1 head Chinese cabbage, cut into 2-inch pieces
hot cooked rice

Recipe



Blend together 1 tablespoon of the cornstarch, 2 tablespoons water, 2 tablespoons of the soy sauce, 1 teaspoon sherry and 1/2 teaspoon of the brown sugar. Add pork, mixing lightly but thoroughly. Let stand for 10 minutes.

Shape mixture into 12- 1 1/2-inch balls. Roll in 2 tablespoons of the cornstarch. Heat oil in Dutch oven. Add meatballs, browning well. Remove to large saucepan. Reserve drippings in Dutch oven. To saucepan, add 1 1/2 cups water, 1/4 cup sherry and remaining soy sauce and sugar. Bring to a boil. Cover and simmer for 35 mintes. Reheat drippings. Add cabbage. Saute till wilted but still slightly crisp. Add meatballs, reserving broth in saucepan.

Blend 2 tablsepoons cornstarch and 2 tablespoons water. Stir into broth in saucepan. Bring to boil. Boil for 1 minute stirring. Add to mixture in Dutch oven and toss well. Serve over rice. Serves 4.