EatSmart Recipes Simmered Pork Ball with Water Chestnut "3 Less" and "More Fruit and Vegetables" Dish | Ingredients to serves 4 | | Minced Lean Pork | 200 g (about 5 taels) | | Peeled Water Chestnut | 8 pieces | | White Bread | 1/2 piece | | Soaked Chinese Black Mushroom | 2 pieces | | Soaked Silver Fungus | 4 pieces | | Vegetable Greens | 300 g (about 7 and 1/2 taels) | | Starch | 1 tablespoon | | Chicken Stock (For the cooking of meat balls, vegetables and silver fungus) | 1 liter (about 5 cups) | | Seasonings | | Fine Salt | 1 teaspoon | | Sugar | 1/2 teaspoon | | Ground White Pepper | For taste | | Canola Oil | 2 teaspoons | | Thickenings | | Chicken Stock | 150 ml (about 1/2 cup) | | American Ginseng | 20 pieces (1 tablespoon) | | Fine Salt | 1/2 teaspoon | | Sugar | 1/2 teaspoon | | Mixture of Starch and Water | 2 teaspoons starch mix with 1 tablespoon water | Cooking Method - Soak the white bread in water. Drain and set aside.
- Finely dice the water chestnuts and Chinese black mushrooms, wash vegetable greens and silver Fungus.
- Soak American Ginseng in 60ml boiling water, strain and reserve the water for later usage.
- Mix the minced lean pork and salt, add sugar, starch, ground white pepper, oil, chopped water chestnut, Chinese black mushrooms and soaked white bread. Mix well, divide in 4 portions and shape into equal balls.
- Bring 1 liter of chicken stock to a boil, add the meat balls, lower the heat and simmer for 10 minutes.
- Use same stock to cook vegetable greens and fungus.
- Place the meat balls, vegetable greens and fungus in a deep plate.
- Bring 150ml of chicken stock and the Ginseng water to a boil, season to taste, thicken with the mixture of starch and water, and pour it over the meat balls and the greens.
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