1 lb. ground pork
4 tbl. corn starch
1 tbl. ginger-garlic mix
3 tbl. light soy
Corn starch for rolling
1 lb. bok choy
3 bunches watercress
NYE CHI SAUCE:
2 tbl. hoisin sauce
1 tbl. hunan paste
1 tbl. oyster sauce
1 tbl. sesame oil
1 c. broth
- Assemble all ingredients except vegetables. Mix well.
- Assemble sauce ingredients.
- Heat 2 c. oil. Form meat mix into small balls. Roll in corn starch then deep fry until crispy.
- Drain wok. Add sauce and heat well. Add meat balls. Set aside.
- Reheat wok. Add vegetables and fry covered for 1 minute. Put on platter. Cover with meat balls and sauce.