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Chinese Meatballs

1 pound lean ground pork
1/4 pound shrimp, minced
1/4 cup water chestnuts, minced
1 teaspoon fresh ginger root, minced
1 whole green onion, minced
3 tablespoons soy sauce
1 tablespoon white wine
1/2 teaspoon salt
1 teaspoon sugar
3 tablespoons cornstarch
1 egg, lightly beaten
2 tablespoons oil
1 1/2 cups chicken broth
1 head Napa cabbage
1 teaspoon sesame oil

Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp
soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
Make twelve meatballs. Heat oil in wok. Add meatballs; cook 6-8
minutes, until browned, stirring occasionally. Transfer meatballs
to 5-qt saucepan; discard drippings. Add chicken broth, 2 Tbsp
soy sauce and 1/2 tsp sugar. Bring to a boil. Reduce heat to low,
cover, and simmer 30 minutes. Meanwhile, core cabbage. Cut base
of leaves into 2" squares. Cut leafy tops in half. Place over
meatballs; cover and simmer 10 minutes more. Transfer meatballs
and cabbage to serving platter. Blend 2 Tbsp cornstarch and 3 Tbsp
water, and stir into pan juices cooking until slightly thickened.
Add sesame oil and serve over meatballs.


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