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20Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. firm tofu (cut into 1/4-inch slices)
- 8 oz. ground pork (such as pork shoulder)
- 4 oz. pork (ground or minced fatty, such as fresh pork belly)
- 1/4 cup water chestnuts (drained canned, diced)
- 1 tsp. ginger (minced peeled)
- 2 scallions (white parts finely minced and green parts thinly sliced, divided)
- 1 egg yolk
- 1/2 tsp. sugar
- 2 tsp. Shaoxing wine
- 1/2 tsp. kosher salt
- 3 tsp. minced garlic (3 medium cloves, divided)
- 3/4 tsp. ground white pepper (divided)
- 3 tsp. soy sauce (divided)
- 2 1/2 tsp. cornstarch (divided)
- 3 Tbsp. canola (vegetable, or peanut oil, divided)
- 1 1/2 cups homemade chicken stock (or low-sodium broth)
- 5 heads baby bok choy (halved)
- 6 napa cabbage leaves (from 1 head, cut into 2-inch pieces, thick stalk and leafy parts separated)
- 3.5 oz. vermicelli noodles (packs dried)
- cooked white rice (for serving)
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Reviews(1)
Linda Lee 8 years ago
I didn't have any minced fatty pork, water chestnut, vermicelli but still tasted great. I would probably add another egg and more cornstarch to make the meatballs softer with the lean ground pork used instead.