Crunchy water chestnuts are combined with minced pork, soy sauce, fresh ginger and five-spice powder to make a flavoursome, Chinese-style filling for fresh green cabbage leaves. Serve with steamed white rice and a simple salad for a quick and easy family meal.
Chinese pork balls with wilted greens: Shape the pork mixture into 16 balls. Place in the steamer over the pan of stock and steam for 12 minutes. Meanwhile, heat 1 tbsp canola oil in a wok and stir-fry 1 sliced bunch of spring onions with 200 g broccoli florets and 200 g sugar snap peas for 4 minutes. Add ⅓ cup (80 ml) water and 200 g pak choy separated into leaves, and stir-fry for a further 3 minutes. Finally, add ⅓ cup (80 ml) oyster sauce, or to taste. Serve the stir-fried vegetables topped with the pork balls.
*Extra-lean minced pork is lower in fat than minced beef or lamb and only slightly fattier than skinless chicken breast.
*Water chestnuts provide small amounts of potassium, iron and fibre, but their big advantage is that they contain no fat and very few kilojoules.
*Cabbage, like broccoli and cauliflower, contains flavonoids, which research has shown help to suppress cancer-causing cells. It also contains the beneficial anti-cancer anti-oxidants vitamins C and E.
GI estimate medium.
I made this recipe last night and but didn't have any Five Spice in the pantry so improvised, with what I had, on the spices. In my rush forgot to mix in the egg into the meat mixture. Despite all that came out well and everyone enjoyed it. Quick and easy. Definitely make this one again. I'm not very good at wrapping, anyone have any tips? - 27 May 2013