Asian Pork Balls With Napa Cabbage

• 2 lbs ground lean pork
• 2 tablespoons soy sauce
• 1 (8 ounce) can water chestnuts, minced
• 1/2 cup onion, finely chopped (can substitute leeks or scallions)
• 1 teaspooon sesame oil
• 2 teaspoons freshly grated ginger
• salt and pepper, to taste
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon sherry wine (optional)
• 6 cups napa cabbage, thinly sliced
• 1 tablespoon cornstarch
• 2 tablespoons cold water

1. Mix together the first seven ingredients and form into golf-ball sized balls.
2. Place the pork balls on a baking sheet and bake at 375u0b0F for 25 minutes.
3. Place the pork balls in a large pot (Dutch oven) with the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil.
4. Cover, reduce the heat and simmer for 20 minutes.
5. Add the napa cabbage, cover, and simmer for 10 more minutes.
6. Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.
7. Remove the pork balls and cabbage from the liquid and arrange on a serving platter.
8. Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.
9. Once the sauce has thickened, pour it over the pork balls and cabbage.

ground lean pork, soy sauce, water chestnuts, onion, sesame oil, ginger, salt, chicken broth, soy sauce, sherry wine, cabbage, cornstarch, cold water

Taken from www.food.com/recipe/asian-pork-balls-with-napa-cabbage-91220 (may not work)