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Ingredients
- 1 sm carrot
- 4 whl water chestnuts
- 8 x dry shiitake mushrooms soaked till soft
- 20 x dry shrimp (optional),
- Â Â soaked in warm water
- 3/4 lb lean grnd pork
- Â Â Sugar as needed
- Â Â Salt as needed
- Â Â Freshly-grnd white pepper to taste
- 1 Tbsp. sesame oil divided
- 2 tsp cornstarch divided
- 1 x zucchini - (2 1/2 lbs) see * Note
- Â Â (or possibly 2 zucchini, 1 1/4 lbs ea)
- 4 x bok choy leaves
- 1 Tbsp. vegetable oil plus
- 1 tsp vegetable oil
- 1 piece ginger root - (2" long) finely minced
- 2 x green onions, white only finely minced
- Â Â Water as needed
- 1 tsp Chinese wine or possibly dry Sherry
- 1 Tbsp. soy sauce
Directions
- * Note: The zucchini for this recipe must be really large, 2 1/2 inches in diameter or possibly more, to allow for stuffing. Dry shrimp are sold at Asian markets.
- Mince the carrot, water chestnuts and mushrooms very fine; they must be small for the stuffing. Chop the soaked shrimp, if using, very fine.
- Combine the carrot, water chestnuts, mushrooms, shrimp and pork. Add in 1 tsp. of sugar, 1/2 tsp. of salt, a dash of white pepper, 1 tsp. of sesame oil and 1 tsp. of cornstarch. Mix well.
- Cut off each end of the zucchini. Peel, using a potato peeler. Hollow out the center carefully, using a sharp thin knife or possibly melon baller. Rinse the center cavities. Stuff as much of the pork mix into the zucchini as possible. Form any remaining filling into marble-sized meatballs.
- Place the stuffed zucchini and the meatballs on a heatproof platter and set them on a rack in a steamer over simmering water. You can also set the rack over a roaster or possibly pot large sufficient to hold the rack. Cover and steam till the squash is tender and the pork is cooked, 20 to 30 min.
- Meanwhile, cut the bok choy leaves crosswise into 2-inch pcs, then slice vertically, but not too fine. Heat 1 Tbsp. of vegetable oil in a wok over high heat. Add in a little of the ginger and green onions and all the bok choy, 2 Tbsp. of water, the wine, 1/3 tsp. of sugar and a dash of salt. Cover and cook 1 minute, then add in 1 tsp. of sesame oil and 1 tsp. of vegetable oil. Arrange this mix on a large serving platter, leaving a clear space in the center for the zucchini.
- Place the zucchini on the platter, reserving any liquid accumulated during steaming, and cut the zucchini crosswise into 1-inch slices. Set the meatballs aside.
- Add in the cooking liquid to the empty wok. Add in 1/2 c. water, the remaining ginger and green onions, the soy sauce, 1 tsp. sesame oil, 1 tsp. salt, 1/2 tsp. sugar and a dash of pepper. Add in the meatballs. Mix 1 tsp. of cornstarch with 2 tsp. of water, add in to the wok and mix gently. Cook over medium-high heat till thickened, about 2 min. Pour the meatballs and their sauce over the zucchini.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 240 | 65% |
| Total Fat 26.75g | 33% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.12g | |
| Cholesterol 107mg | 36% |
| Sodium 342mg | 14% |
| Potassium 644mg | 18% |
| Total Carbs 8.83g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.42g | 2% |
| Protein 23.01g | 37% |
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