Chinese Lion's Head Meatballs with Bok Choy

Ingredients

• 10 ounces ground pork
• 1 scallion, finely sliced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 large egg, beaten
• 1 tablespoon neutral oil
• 1 cup low-sodium chicken stock
• 4 shiitake mushrooms, sliced
• 4 baby bok choy, halved
• 1 teaspoon sesame oil
• 1 cup cooked rice, to serve

Steps

1. Mix the pork, scallion, ginger, soy sauce, cornstarch, and half the egg until just combined. Shape into four even meatballs.
2. Heat the oil in a deep skillet over medium heat. Brown the meatballs on two sides for about 4 minutes total.
3. Add the stock and mushrooms, cover, and simmer gently for 14 to 16 minutes until the pork reaches 160°F and is cooked through.
4. Add the bok choy, cover again, and cook for 3 minutes until bright green and tender.
5. Stir in the sesame oil, then serve two meatballs per person with vegetables, broth, and rice.

Allergen note: Contains gluten, egg, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.