Quick & Easy Chinese: 70 Everyday Recipes by Nancie McDermott; Maren Caruso

Author:Nancie McDermott; Maren Caruso
Language: eng
Format: mobi, epub, azw3
Tags: Quick and easy cookery, Methods, Chinese, Quick and easy cooking, Regional & Ethnic - Chinese, Cooking, General, Food & Drink, National & Regional Cuisine, Quick & Easy, China, Chinese Cookery, Regional & Ethnic, Methods - Quick & Easy, Cookery, Wine
ISBN: 9780811859301
Publisher: Chronicle Books
Published: 2008-08-25T07:00:00+00:00

NOTE If you want to use a casserole dish, you can brown the meatballs and cabbage in a wok or skillet and transfer them to the casserole. If it is safe for stovetop use, you could brown them in the casserole. To cook in the oven, place the assembled dish of cabbage, meatballs, and seasonings in a 300°F oven and cook for about 1 hour, until the meatballs are cooked through. Transfer to a serving bowl or serve directly from the casserole.

To make the meatballs: In a large bowl, combine the soy sauce, sherry, salt, and egg. Stir well with a fork or a whisk to combine everything evenly. Add the ground pork, green onion, and ginger. Using your hands or a wooden spoon, mix the meat and seasonings to combine them smoothly and very well. Shape into 4 plump balls, and flatten each one slightly, like big, rounded burgers. Set aside on a plate.

To make the soup: Trim the napa cabbage, discarding the outer leaves. Quarter it lengthwise, and then chop it crosswise into 2-inch lengths. Measure out 6 cups of cabbage pieces into a large bowl, reserving any remaining cabbage for another dish. In a medium bowl, combine the chicken stock, soy sauce, sugar, and salt and stir to dissolve the sugar and salt.

In a wok, heat the oil over medium-high heat until a bit of cabbage sizzles at once. Add two of the meatballs and cook on one side until nicely browned, about 2 minutes. Gently turn them over and brown the other side well. Carefully return the partly cooked meatballs to the plate, and brown the other two in the same way.

Let the oil heat up again, and then add the chopped napa cabbage. Cook, tossing now and then, until the cabbage is shiny and beginning to soften, 1 to 2 minutes. Remove from the heat and return about half the cabbage to the bowl.

Carefully place the four meatballs on top of the cabbage in the wok, and cover them with the remaining leaves. Add the chicken stock mixture, return the pan to the stove, and bring to a gentle boil over medium-high heat.

Adjust the heat to maintain a gentle simmer, cover, and cook 30 minutes, until the meatballs are done and the cabbage is tender. Remove from the heat and transfer to a large serving bowl. Serve hot.

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