A delicious and simple-to-make Chinese dish, Jou Yuan Ts’a Hui (roh yehrn jah way) may be served with plain boiled rice.
12 oz. minced pork
2 oz. canned water chestnuts, drained and finely chopped
1 small egg
½ teaspoon sugar teaspoon salt
½ teaspoon white pepper
1 tablespoon soy sauce
1 tablespoon cornflour sufficient oil for deep-frying
2 tablespoons vegetable oil
2 medium-sized onions, thinly sliced 8 oz. cabbage, coarse outer leaves removed, washed and shredded 10 fl. oz. chicken stock 8 oz. canned bean sprouts, drained small cucumber, shredded lengthwise
In a medium-sized mixing bowl, combine the pork, water chestnuts, egg, sugar, salt, pepper, soy sauce and cornflour , beating with a fork until the ingredients are well blended. With your hands, form the mixture into 10 or 12 balls. Set aside.
Fill a deep-frying pan one-third full with oil and heat it over moderate heat until it registers 360°F on a deep fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
Place a few of the meatballs in a deep-frying basket and carefully lower them into the oil. Fry them for 3 to 4 minutes, or until they are lightly browned. Remove the meatballs from the pan and drain them on kitchen paper towels. Keep warm while you fry the remaining meatballs in the same way.
In a large flameproof casserole, heat the 2 tablespoons of oil over moderate heat. When the oil is hot, add the onions and cabbage and cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are soft but not brown.
Pour in the stock and bring to the boil. Reduce the heat to low and simmer the mixture, stirring occasionally, for 15 minutes. Spread the bean sprouts evenly over the onion and cabbage mixture, then top with the shredded cucumber. Arrange the meatballs on top of the vegetables.
Simmer the mixture for 5 to 8 minutes, or until the meatballs have been heated through.
Remove the casserole from the heat and serve at once.