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Ingredientes
- 1/4 lb regular-hard tofu liquid removed
- 3/4 lb grnd pork
- 1/4 lb grnd beef
- 1 x egg yolk lightly beaten
- 2 Tbsp. hoisin sauce
- 1 tsp chopped gingerroot
- 1 tsp chopped garlic
- 1 tsp chopped green onion
- 1 tsp chopped jalapeno
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 c. canola oil for frying
- 2 Tbsp. peanut oil
- 10 x shiitake caps finely sliced
- 1 c. finely-sliced carrots
- 1/2 lb Napa cabbage shredded
- 1 c. chicken stock
- Â Â (or possibly canned low-sodium chicken broth)
- 2 Tbsp. rice wine
- 1 Tbsp. soy sauce
- 1 tsp sesame oil
- 1/2 c. bias-cut green onions
- 2 tsp cornstarch dissolved in
- 1 Tbsp. water
Direcciones
- Mash the tofu in a large bowl, then place in a small piece of cheesecloth. Wring the excess liquid from the tofu and throw away. Return the tofu to the bowl. Add in the pork, beef, egg, hoisin sauce, ginger, garlic, green onion, and jalapeno to the bowl and mix well. Season with salt and pepper. Form the mix into 12 equal-sized meatballs and set aside.
- In a medium, heavy pot set over high heat, heat the oil to 350 degrees.
- Deep-fry the meatballs till brown on all sides in canola oil, about 3 to 4 min. Remove from the oil with a slotted spoon and drain on paper towels.
- In a wok over high-heat, heat 1 Tbsp. of peanut oil. Add in the mushrooms, carrot, salt, pepper and cabbage and cook, stirring, till tender, about 2 min. Add in the meatballs, chicken broth, rice wine, soy sauce, and sesame oil. Reduce the heat to medium, cover, and cook for 15 min. Add in the green onions and cornstarch slurry, and return to a boil, stirring well. Cook till thickened, and serve.
- This recipe yields 4 servings.
