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Chinese Meatball with Stir-Fry Napa Print Email


A traditional Chinese dish to give the body warmth.

1/2 lb ground pork, chicken, or turkey
1 1/2 TBS minced water chestnut
1 1/2 tsp soy sauce
2 tsp Shao Xing
1/8 tsp ea. Salt and sugar
1/8 tsp white pepper
1 TBS cornstarch

1/4 tsp grated garlic
1/8 tsp. grated ginger
1 tsp. oil
6 cups Napa, chopped (or green cabbage)
1/2 cup stock
Shiitake mushrooms
1 TBS oyster sauce

Mix by hand well and form into meatballs. Sauté in 1 tsp oil, remove and reserve.

Heat oil, add garlic and ginger and use to stir fry napa. Add stock, cover and simmer for 5 minutes. Remove lid and add shiitake, meatballs and oyster sauce. Cover and boil over medium heat a few minutes longer. Add 1 TBS cornstarch blended into 1 tsp water and simmer uncovered to marry ingredients. – Chef Mick Rosacci
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