Lion's Head

• 1 lb. (450 g) lean ground pork
• 1 egg
• 3 Tbsp. corn starch
• 2 Tbsp. Chinese Shao Hsing rice cooking wine
• 1 Tbsp. sugar
• 1 tsp. minced gingerroot
• 3 Tbsp. reduced-sodium soy sauce, divided
• 1 Tbsp. oil
• 8 Shanghai baby bok choy, lightly steamed (about 2 cups)
• 1/2 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese

1. Mix first 6 ingredients and 1 Tbsp.
2. soy sauce until well blended.
3. Shape into 8 meatballs.
4. Heat oil in wok on medium-high heat.
5. Add meatballs; cook 6 min.
6. or until evenly browned, turning occasionally.
7. Transfer to medium saucepan; add remaining soy sauce and enough water to just cover meatballs.
8. Bring to boil; cover.
9. Simmer on low heat 30 min.
10. or until meatballs are done (160 degrees F).
11. Spoon bok choy onto serving plate; top with meatballs, cooking liquid and cheese.

lean ground pork, egg, corn starch, hsing rice cooking wine, sugar, gingerroot, soy sauce, oil, choy, cheese

Taken from www.kraftrecipes.com/recipes/lions-head-130003.aspx (may not work)