Asian Pork Balls With Napa Cabbage

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Two of my most favorite ingredients in one recipe...sesame oil and sherry. What more could you ask for? i found this recipe online when i was low-carbing (just omitted the cornstarch and thickened the sauce by boiling it down) and then i tweaked it a little bit to suit my tastes.

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Steps

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Mix together the first seven ingredients and form into golf-ball sized balls.

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Place the pork balls on a baking sheet and bake at 375f for 25 minutes.

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Place the pork balls in a large pot with the 1 cup of chicken broth , the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil.

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Cover , reduce the heat and simmer for 20 minutes.

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Add the napa cabbage , cover , and simmer for 10 more minutes.

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Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.

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Remove the pork balls and cabbage from the liquid and arrange on a serving platter.

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Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.

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Once the sauce has thickened , pour it over the pork balls and cabbage.

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Ingredients

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