Meat Recipes - Meatball Chop Suey

Ingredients

• 12 oz (350g) lean pork, ground

• 1/3 cup (50g) finely chopped water chestnuts

• 1 small egg

• 1/2 tsp sugar

• 1/2 tsp salt

• 1/4 tsp white pepper

• 1 tbsp soy sauce

• 1 tbsp cornstarch

• vegetable oil for deep-frying

• 2 tbsp vegetable oil

• 2 medium onions, thinly sliced

• 1 1/3 cups (225g) shredded cabbage

• 1 1/4 cups (300ml) chicken stock

• 1 cup (225g) bean sprouts

• 1/4 small cucumber, shredded

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Method:

1. Combine the pork, water chestnuts, egg, sugar, salt, pepper, say sauce and cornstarch until they are well blended. form the mixture into 10 or 12 small balls.

2. Fill a large saucepan one-third full with vegetable oil and heat until it is hot. Carefully arrange a few of the meatballs in a deep-frying basket and lower them into the oil. Fry for 3 to 4 minutes, for until they are lightly browned. Remove from the oil and drain. Keep hot while you cook the remaining meatballs.

3. Hat the vegetable oil in a flame proof casserole. When it is hot, add the onions and cabbage and cook, stirring occasionally, until the vegetables are soft. Pour in the stock and bring to the boil. Reduce the heat to low and simmer the mixture, stirring occasionally, for 5 minutes.

4. Spread the bean sprouts evenly over the vegetable mixture, then top with the shredded cucumber. Arrange the meatballs on top of the vegetables. Simmer the mixture for 5 to 8 minutes, or until the meatballs have been heated through.

5. Remove from the heat and serve at once.