Lion's Head Meatballs with Pak Choi
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Ingredients
- 500 g pork mince
- 80 g water chestnuts
- 2 spring onions, finely sliced
- 1 tsp fresh ginger, grated
- 2 tbsp light soy sauce
- 1 tbsp chinese rice wine
- 1 tbsp cornflour
- 500 ml chicken stock
- 300 g pak choi
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 362 kcal
- Protein
- 26.6 g
- Carbohydrate
- 8.4 g
- of which sugars
- 2.6 g
- Fat
- 24.6 g
- of which saturates
- 7.5 g
- Fibre
- 1.6 g
- Salt
- 2.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the water chestnuts and mix in a bowl with the pork mince, spring onions and grated fresh ginger.
- 2
Stir in 1 tablespoon of the light soy sauce, the chinese rice wine and the cornflour, then mix well and shape into four large meatballs.
- 3
Heat the groundnut oil in a wide pan and brown the meatballs all over for 4 minutes.
- 4
Pour in the chicken stock and the remaining light soy sauce, bring to a gentle simmer, cover and cook for 25 minutes, turning once, until the meatballs are cooked through with no pink remaining.
- 5
Add the pak choi, halved lengthways, to the pan for the last 4 minutes, until just wilted.
- 6
Serve the meatballs and pak choi in the broth with steamed rice.
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