- 1/4 pound regular-firm tofu, drained
- 3/4 pound ground pork
- 1/4 pound ground beef
- 1 egg yolk, lightly beaten
- 2 tablespoons hoisin sauce
- 1 teaspoon minced gingerroot
- 1 teaspoon minced garlic
- 1 teaspoon minced green onion
- 1 teaspoon minced jalapeno
- 4 cups canola oil, for frying
- 2 tablespoons peanut oil
- 10 shiitake caps, finely sliced
- 1 cup finely sliced carrots
- Salt and freshly ground black pepper
- 1/2 pound Napa cabbage, shredded
- 1 cup chicken stock or canned low-sodium chicken broth
- 2 tablespoons rice wine
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 cup bias-cut green onions
- 2 teaspoons cornstarch dissolved in 1 tablespoon of water
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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