Title: Four Happiness Meatballs
Categories: Ethnic Meat
Yield: 6 Servings

		Meatball Mixture:
1 1/2		Inch cube ginger, minced
1	lb	Ground pork
2		Chopped scallions
8		Chopped water chestnuts
3/4	ts	Salt (or to taste)
1	tb	Corn starch mixed with 3 Tb water
4	ts	Soy sauce
1	tb	Dry sherry
1		Egg
		Casserole Base:
1 1/2	lb	Bok choy
3	tb	Cooking oil
1	tb	Soy sauce or to taste
1	ts	Sugar
1	tb	Dry sherry

Mix together ingredients for the meatballs. Shape the mixture into 4 large meatballs.

Wash and remove all the sandy particles from bok choy. Cut crosswise into 2 inch sections.

Heat 3 Tb oil in a wok. Fry 2 meatballs at a time until both sides are brown (about 3 minutes.) Remove, and fry the other 2 meatballs. (Use more oil if frying in a saucepan.)

Remove all but 2 Tb oil from the wok, stir-frying vegetables for 1-2 minutes over medium heat. Remove wok from the heat.

Line the stems of the vegetable in the bottom of a casserole. Place the meatballs on top, then cover with the leaves of the vegetable.

Add soy sauce, sugar, and sherry; bring to a boil, then simmer on low heat with cover on for 30 minutes. Serve hot.

Source: The Record, "Great Tastes of Chinese Cooking ~ Contemporary Methods and Means," Jean Yueh.

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