1 lb ground pork
2 stalks green onions, finely chopped
2 Tbsp soy sauce
1/2 tsp white pepper
Plain vegetable oil for pan-frying
1 head Chinese cabbage (about 1 lb)
1 bunch dried cellophane noodles
1. In a bowl, combine the pork, green onions, soy sauce and white pepper. Mix well. Form meatballs using about 3 heaping tablespoons of meat for each. Brown the meatballs in oil in a pan over medium heat. Don’t cook them all the way through.
2. Place the meatballs in a soup pot or Dutch oven. Add enough water to the pot to just cover the meatballs. Bring to a boil and then turn the heat to medium-low and let simmer for about 1 hour, or until the flavor of the broth has developed.
3. Meanwhile, cut the cabbage leaves into 1 1/2-inch squares. Add the cabbage to the pot, adding a touch of water if necessary, and let it cook down. The cabbage will shrink in size once tender. About 10 minutes before taking the pot off the stove, add the cellophane noodles to the pot to cook. Taste for seasoning. Add salt to taste. Serve as part of a meal with rice.
Makes 4 servings
Recipe by Hsiao-Ching Chou
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