Lion's Head Meatballs

Ingredients

• 1 pound ground pork
• 1/4 cup frozen egg whites
• 1/4 cup water
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dark soy sauce
• 1/4 teaspoon pepper powder
• 1 tablespoon cornstarch
• 1 tablespoon cooking oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 scallions, chopped
• 1 pound bok choy, roughly chopped
• 2 cups chicken broth
• 1 teaspoon salt

Instructions

1. In a large bowl, combine ground pork, egg whites, water, soy sauce, sugar, salt, dark soy sauce, and pepper powder. Mix until it pulls together into a fluffy mixture.
2. Form the mixture into 8 large meatballs, each about a half cup of the mixture. Throw the meat mixture against the inside of the bowl or like this to tenderize it.
3. Dust the meatballs with cornstarch.
4. Heat cooking oil in a large, heavy-bottomed pot over medium heat. Brown the meatballs on all sides, in batches.
5. Set aside the meatballs and sauté the garlic, ginger, and scallions in the same pot until fragrant.
6. Add the bok choy and sauté until lightly wilted.
7. Add chicken broth and bring to a boil.
8. Place the browned meatballs on top of the bok choy. Cover and braise for 18 minutes, or until cooked through.
9. Serve with rice.