Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb lean pork, ground
- 1/4 lb shrimp, minced
- 1/4 cup water chestnuts, minced
- 1 teaspoon fresh gingerroot, minced
- 1 whole green onion, minced
- 3 tablespoons soy sauce
- 1 tablespoon white wine
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons cornstarch
- 1 egg, lightly beaten
- 2 tablespoons oil
- 1 1/2 cups chicken broth
- 1 napa cabbage
- 1 teaspoon sesame oil
Directions
1. Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
2. Make twelve meatballs.
3. Heat oil in wok.
4. Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
5. Transfer meatballs to 5-qt saucepan; discard drippings.
6. Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.
7. Bring to a boil.
8. Reduce heat to low, cover, and simmer 30 minutes.
9. Meanwhile, core cabbage. Cut base of leaves into 2" squares.
10. Cut leafy tops in half.
11. Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.
12. Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
13. Add sesame oil and serve over meatballs.
Category:Bhutani Recipes
Category:Bhutani Snacks