ASIAN PORK BALLS IN BROTH

1 3/4 Quarts chicken stock 3 oz shitake mushrooms, thinly sliced 6 oz bok choy or other chinese greens, sliced into think ribbions 6 scallions, finely sliced salt and pepper Pork Balls 8 oz ground lean pork 1 oz fresh spinach leaves, finely chopped 2 scallions, finely chopped 1 garlic clove, very finly chopped pinch chinese five-spice powder
1 tsp soy sauce

1To make pork balls, place the pork, spinach, scallions, and garlic in a bowl. Add th five-spice powder and soy sauce and
Mix until thoroughly combined. 2Shape the pork
Mixture into 24 balls. Place them in a single layer in a steamer that will fit over the top of a large pan. 3Bring the stock just to a boil in a pan that will accommodate the steamer. Reduce the heat so that the liquid just bubbles gently. Add the mushrooms to the stock and place the steamer, covered, on top of the pan. Steam for 10 minutes. Remove the steamer and let stand on a plate. 4Add the bok choy and scallions to the pan and cook gently in the stock for 3-4 minutes, or until the leaves are whilted. Season the broth to taste with salt and pepper. 5Divid the pork balls between 6 warmed serving bowls and ladle the soup over them. Serve immediately.


Servings: 6 : 67.00 (27%) 18.27 % 2.00g 3% Saturated Fat 5% 3.00g 1% Sugar 3.00g 9.00g 18%