Ingredients
- Meatballs:
- 1 1/2 lbs ground pork
- 4 bulbs scallions, chopped
- 1 T ginger, grated
- 1 1/2 T toasted sesame oil
- 2 T coconut aminos
- 1/2 t coarse sea salt
- 1 large shallot, chopped
- 1 egg
- 2 t arrowroot powder
- Braising Mix:
- 1/4 of a whole napa cabbage or savoy cabbage
- 2 - 3 baby bok choy, halved (optional)
- 3 thin slices garlic
- 1 - 2 bulbs scallions
- 1 cup chicken stock
- 2 T coconut aminos
- 2 t toasted sesame oil
- coarse sea salt
Details
Adapted from iheartumami.com
Preparation
Step 1
Mix meatball ingredients together thoroughly. Form into 12 to 13 meatballs & lightly dust each meatball with a bit more arrowroot powder, rub in a bit.
Heat 1 1 /2 T avocado oil in a large skillet, when hot, lower heat to medium. Carefully sear the meatballs until the surface is golden brown but not cooked through. Set aside.
In a wok, saute ginger & scallions over medium-high heat with a bit of salt until fragrant (10 seconds). Add meatballs in bottom layer adding cabbage around the meatballs. Add the remaining braising ingredients (except bok choy) & mix & season with a bit more salt over the cabbage. Lower the heat to medium-low and cover. Cook until the meatballs are done (20 - 25 minutes).
If adding the bok choy - add it during the last 3 minutes of cooking.
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