murphyscreek
Veteran
Recipe
Ingredients
500gms pork mince (ground pork)
2 large spring onion stalks chopped finely
3 cloves garlic grated
1 bkog grated
1/2 tsp Chinese 5 spice
1 tbsp oyster sauce
1 egg white
1/2 tsp ground white pepper
1/2 tsp salt
2 litres good chicken stock
1/4 cup light soy sauce
1/4 cup Chinese cooking wine
2 tsp sesame oil
1 bunch choy sum
! pkt hokkien egg noodles, cooked and drained
Method
Combine pork, spring onion, garlic, ginger, oyster sauce, egg, salt and pepper.
Form in to approx. 10 balls, a little larger than golf balls.
Refrigerate for 1 hour.
Bring stock, soy sauce, and cooking wine to a boil, then simmer 10 minutes.
Add pork balls, bring back to a simmer, and simmer another 10 minutes (and balls are floating).
Chop choy sum in to 3rds, and stir in to soup along with sesame oil, then take of the heat.
Place some noodles in a bowl.
Top with pork balls and greens, then ladle hot broth over bowl to desired depth.
Garnish with a few more sliced spring onions.
