Ingredients
Minced pork - 300g ( 30% fats )
Water Chestnuts - 3pcs ( Cut into small chunks )
Beijing Cabbage - 1/2pc ( Sliced )
Black Fungus - 3pcs ( Soaked & sliced )
Mushroom - 4pcs ( Soaked & halved )
Cloves Garlic - 5 cloves
Corn flour ( For coating meatballs )
Sauce
Oyster Sauce - 4tbsp
Soya Sauce - 2tbsp
Sugar - 1/2tsp
Sesame Oil - 1tbsp
Water - 600ml
Corn Starch - 1tbsp
Pepper to taste
Method
1) Mix water chestnut & pork, marinate w/ light soy, pepper & sesame oil for 1/2hr
2) Heat oil in pot, shape pork into desire size balls then coat w/ Cornflour & deep fry till golden brown.
Drain & set aside.
3) In another wok, heat oil & fry garlic till fragrant. Add in sauce, mushroom, black fungus & fried meat balls to stew over small fire for 20mins.
4) Add in Cabbage & stew for another 10mins.
