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Four Happiness Meatballs

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      Title: FOUR HAPPINESS MEATBALLS
 Categories: Chinese, Pork
      Yield: 6 Servings
 
           Meatball Mixture:
  1 1/2    Inch cube ginger, minced
      1 lb Ground pork
      2    Chopped scallions
      8    Chopped water chestnuts
    3/4 ts Salt (or to taste)
      1 tb Corn starch mixed with 3
           -Tb water
      4 ts Soy sauce
      1 tb Dry sherry
      1    Egg
           Casserole Base:
  1 1/2 lb Bok choy
      3 tb Cooking oil
      1 tb Soy sauce or to taste
      1 ts Sugar
      1 tb Dry sherry
 
  Mix together ingredients for the meatballs.  Shape the mixture into 4
  large meatballs.
  
  Wash and remove all the sandy particles from bok choy. Cut crosswise
  into 2 inch sections.
  
  Heat 3 Tb oil in a wok.  Fry 2 meatballs at a time until both sides
  are brown (about 3 minutes.) Remove, and fry the other 2 meatballs.
  (Use more oil if frying in a saucepan.)
  
  Remove all but 2 Tb oil from the wok, stir-frying vegetables for 1-2
  minutes over medium heat. Remove wok from the heat.
  
  Line the stems of the vegetable in the bottom of a casserole. Place
  the meatballs on top, then cover with the leaves of the vegetable.
  
  Add soy sauce, sugar, and sherry; bring to a boil, then simmer on low
  heat with cover on for 30 minutes. Serve hot.
  
  Source:  The Record, "Great Tastes of Chinese Cooking ~ Contemporary
  Methods and Means," Jean Yueh.
 
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