Ingredients
2 pounds ground pork 1/2 cup panko bread crumbs 4 ounces sliced water chestnuts, drained and finely chopped 2 large eggs 2 tablespoons finely chopped green onions 1 tablespoon Chinese cooking wine (Shaoxing wine) 1 tablespoon reduced-sodium soy sauce 1 tablespoon minced garlic 1/4 cup canola oil 2 pounds bok choy or baby bok choy, trimmed as needed
Sauce
2 teaspoons sesame oil 2 teaspoons minced garlic 2 teaspoons minced fresh ginger 1/2 cup reduced-sodium chicken broth 1 tablespoon cornstarch 1/4 cup Chinese cooking wine (Shaoxing wine) 2 tablespoons reduced-sodium soy sauce 1 tablespoon oyster sauce 1 teaspoon sugar
For serving: hot cooked rice. Optional garnish: sesame seeds and thinly sliced green onions.
Directions
In a large bowl, combine the first 8 ingredients until well blended. Divide into 9 meatballs (about 1/2 cup each).
In a large Dutch oven over medium heat, heat canola oil. Brown meatballs in batches on each side. Remove to paper towels to drain. Discard any remaining oil and wipe the pot clean.
Arrange bok choy leaves around the bottom of the pot; place meatballs on top. Cover and steam over low heat until a thermometer reads 160°F, about 15–20 minutes.
Meanwhile, heat sesame oil in a large skillet over medium-low heat. Add ginger and garlic; cook until fragrant, 30–60 seconds. In a small bowl, whisk together cornstarch and chicken broth until smooth. Add to the pan along with wine, soy sauce, oyster sauce, and sugar; bring to a simmer. Cook 2–3 minutes, stirring frequently, until thickened.
Plate meatballs over bok choy; garnish with sesame seeds and green onions if desired. Serve with sauce and hot cooked rice.
Nutrition (per serving): 357 calories, 24g fat (7g saturated), 108mg cholesterol, 524mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 24g protein.
Source: Lion’s Head Meatballs with Bok Choy and Savory Sauce