Cantonese Meatballs

Cantonese Meatballs

2 cups chicken broth
3 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
12 ounces lean ground pork
2 slices lean bacon, coarsely chopped
1 egg
2 teaspoons chopped cilantro
1 teaspoon minced ginger
2 tablespoons dry sherry
1 tablespoon soy sauce
1/4 cup corn starch
3 to 4 cups corn oil
12 shiitake mushrooms, stems removed
1 pound Napa cabbage, cut into 3-inch pieces
1 medium carrot, thinly sliced
4 ounces snow peas, trimmed and halved diagonally
1 tablespoon corn starch mixed with 1/4 cup water

Combine broth, sherry, light and dark soy sauces in a small bowl; set aside. Combine pork, bacon, egg, cilantro, ginger, sherry, soy sauce and corn starch in a large bowl. Divide mixture into 12 equal portions. Roll each into a ball.

Heat oil in a wok or large deep skillet to 375°. Cook meatballs in batches for 3 minutes or until golden brown. Lift out and drain on paper towels.

Transfer meatballs to a large pot. Pour sauce over meatballs and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes. Add mushrooms, cabbage and carrot; cover and simmer for 8 minutes.

Add snow peas, cover, and simmer for 2 minutes or until tender-crisp. Stir corn starch mixture until smooth. Add to meatballs; cook and stir until sauce boils and thickens. Makes 4 to 6 servings