Ingredients

100ml/3fl oz groundnut oil 750ml/11/4 pints vegetable stock 300g/11oz Chinese cabbage/leaf, quartered lengthways from leaf to stem 3 dried Chinese mushrooms or dried porcini mushrooms or dried shiitake mushrooms 1 tablespoon light soy sauce 1 tablespoon cornflour blended with 2 tablespoons cold water (optional) 2 large spring onions, sliced sea salt and ground white pepper For the meatballs 500g/1lb 2oz minced beef 4 garlic cloves, finely chopped 2 tablespoons freshly grated root ginger 2 spring onions, finely chopped teaspoon sea salt 50ml/2fl oz Shaohsing rice wine or dry sherry 2 tablespoons light soy sauce 1 tablespoon toasted sesame oil 1 egg, beaten 1 tablespoon cornflour 1 pinch of ground white pepper

Description

Put All The Ingredients For The Meatballs Into A Large Bowl And Stir To Combine, Stirring In The Same Direction. Using Wetted Hands, Take A Large Mound Of The Minced Meat Mixture And Mould Into A Ball A Little Larger Than A Golf Ball. Place On A Plate And

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