Asian Pork Balls With Napa Cabbage - cooking recipe

Ingredients

2 lbs ground lean pork
2 tablespoons soy sauce
1 (8 ounce) can water chestnuts, minced
1/2 cup onion, finely chopped (can substitute leeks or scallions)
1 teaspooon sesame oil
2 teaspoons freshly grated ginger
salt and pepper, to taste
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon sherry wine (optional)
6 cups napa cabbage, thinly sliced
1 tablespoon cornstarch
2 tablespoons cold water

Preparation

Mix together the first seven ingredients and form into golf-ball sized balls.
Place the pork balls on a baking sheet and bake at 375\u00b0F for 25 minutes.
Place the pork balls in a large pot (Dutch oven) with the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil.
Cover, reduce the heat and simmer for 20 minutes.
Add the napa cabbage, cover, and simmer for 10 more minutes.
Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.
Remove the pork balls and cabbage from the liquid and arrange on a serving platter.
Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.
Once the sauce has thickened, pour it over the pork balls and cabbage.