Meat balls with Vegetables

IJsselstein, Thursday, 16 January 2003 04:38:49


450 gram Pork, finely minced
2 tablespoons Soy sauce
1 tablespoon Sherry
1 1/4 teaspoons Sugar
1 Egg
1 tablespoon Cornstarch
4 pieces Dried mushrooms
225 grams Chinese cabbage
100 grams Vermicelli(Bihon)
2 slices Ginger, peeled and finely shredded
2 twigs Spring onion(White parts only), finely shredded
3 spoons Oil
1 teaspoon Salt
3 tablespoons Stock or water


  1. Mix all together the pork, soy sauce, sherry, sugar, egg and cornstarch. Divide the mixture into 12, flour your hands and roll the mixture into balls. Set aside and keep refrigerate until needed.
  2. Soak the mushrooms in warm water for about 30 minutes. Then squeeze dry and discard the hard stalks. Soak the vermicelli until soft. Slice the cabbage into small pieces.
  3. Heat the oil in a frying pan or casserole and fry the meat balls over a moderate heat until golden, then remove with a perforated spoon. Add the ginger and spring onions to the pan, then the cabbage and mushrooms and fry.
  4. Add the salt, stir a few times and then add the meat balls and the vermicelli. Moisten with a little stock or water if necessary, then bring to the boil. Reduce heat, cover and simmer gently for about 20 minutes. It is best to serve with rice.