Ingredients
200 g fatty ground pork, 300 g bok choy, and broth (or water) as needed.
Seasonings
Soy sauce 15 g (about 1 tablespoon), salt 4 g (about 3/4 teaspoon), cooking wine 5 g (about 1 teaspoon), water starch 50 g (about 1/3 cup), scallion and ginger 10 g each, peanut oil 250 g (about 1 cup, approximately 10 g will be absorbed).
Instructions
1. Finely mince the pork; mince the scallions and ginger; place the minced pork in a bowl, add the minced scallions, ginger, soy sauce, salt, cooking wine, water starch, and a little water, mix well to form a filling, and shape into 4 large meatballs; trim and wash the bok choy, then cut into sections.
2. Heat a wok over high heat, add peanut oil and heat to 350°F (180°C), then deep-fry the meatballs until golden brown, remove and drain the oil; stir-fry the bok choy until half-cooked, transfer to a clay pot, add the meatballs along with soy sauce, cooking wine, scallions, ginger, and broth (or water), then simmer over low heat for 20 minutes until tender. This dish features tender, savory meatballs, refreshing bok choy, and a delicious, umami-rich broth, packed with protein, fat, carbohydrates, and minerals like calcium, phosphorus, iron, and zinc, as well as vitamins.