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- Posted by elimam
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Prep Time 15 minutes Cook Time 20 minutes Servings servings
Ingredients- 1 pound ground pork
- 1 egg
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger root
- 1/4 teaspoon monosodium glutamate (MSG) (optional)
- 1 teaspoon salt
- 2 green onions chopped and divided
- 1 tablespoon Extra Virgin Olive Oil
- 1 head napa cabbage, cored and cut into chunks
- 2 cups low-sodium chicken broth
- 2 cups water or as needed
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
Prep Time 15 minutes Cook Time 20 minutes Servings servings
Ingredients- 1 pound ground pork
- 1 egg
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger root
- 1/4 teaspoon monosodium glutamate (MSG) (optional)
- 1 teaspoon salt
- 2 green onions chopped and divided
- 1 tablespoon Extra Virgin Olive Oil
- 1 head napa cabbage, cored and cut into chunks
- 2 cups low-sodium chicken broth
- 2 cups water or as needed
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
Instructions-
Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
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Heat the olive oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
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Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
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Aug 1, 2016