12 ounces bok choy, gai lan or other Chinese green veggie
2 ounces bean thread noodles
6 ounces tinned water chestnuts, fresh if you can get them
8 ounces minced pork
1/2 an egg white
2 tablespoons cold water
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 tablespoon rice wine
2 teaspoons sesame oil
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon corn flour
2 pints stock
splash of light soy
2 teaspoons sesame oil
Soak the noodles for 15 minutes in water from the kettle, then drain well. If your water chestnuts are fresh, peel and chop them, if from a tin, rinse and coarsely chop. Mix the pork, egg white and water by hand; don't use a blender; you want it light and fluffy, then add the water chestnuts, soy sauces, rice wine, sesame oil, sugar, salt, pepper and corn flour, mushing it all up with your hands. Divide into 12 parts and make into meatballs. Heat your wok, add stock, turn it down to a simmer, add the meatballs and stir slowly. Simmer for about 5 minutes, add the noodles and vegetables with another splash of soy sauce and cook for another 5 minutes. Now add the sesame oil and stir well. Serves 4.
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