Ingredients Jump to Instructions ↓

  1. 1/4 pound regular-firm tofu, drained

  2. 3/4 pound ground pork

  3. 1/4 pound ground beef

  4. 1 egg yolk, lightly beaten

  5. 2 tablespoons hoisin sauce

  6. 1 teaspoon minced gingerroot

  7. 1 teaspoon minced garlic

  8. 1 teaspoon minced green onion

  9. 1 teaspoon minced jalapeno Salt Pepper

  10. 4 cups canola oil , for frying

  11. 2 tablespoons peanut oil

  12. 10 shiitake caps, finely sliced

  13. 1 cup finely sliced carrots Salt and freshly ground black pepper

  14. 1/2 pound Napa cabbage, shredded

  15. 1 cup chicken stock or canned low-sodium chicken broth

  16. 2 tablespoons rice wine

  17. 1 tablespoon soy sauce

  18. 1 teaspoon sesame oil

  19. 1/2 cup bias-cut green onions

  20. 2 teaspoons cornstarch dissolved in

  21. 1 tablespoon of water

Instructions Jump to Ingredients ↑

  1. Mash the tofu in a large bowl, then place in a small piece of cheesecloth . Wring the excess liquid from the tofu and discard. Return the tofu to the bowl. Add 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 mixture into 12 equal-sized meatballs and set aside. In a medium, heavy pot set over high heat, heat the oil to 350 degrees F. Deep-fry the meatballs until brown on all sides in canola oil, about 3 to 4 minutes. Remove from the oil with a slotted spoon and drain on paper towels. In a wok over high-heat, heat 1 tablespoon of peanut oil . Add the mushrooms, carrot, salt, pepper and cabbage and cook, stirring, until tender, about 2 minutes. Add the meatballs, chicken broth , rice wine, soy sauce , and sesame oil. Reduce the heat to medium, cover, and cook for 15 minutes. Add the green onions and cornstarch slurry, and return to a boil, stirring well. Cook until thickened, and serve.


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