Shanghai Meatballs

Recipe Ingredients

1/4 lb	113g / 4oz	Regular-firm tofu - drained
3/4 lb	340g / 11oz	Ground pork
1/4 lb	113g / 4oz	Ground beef
1		Egg yolk - lightly beaten
2 tablespoons	30ml	Hoisin sauce
1 teaspoon	5ml	Minced gingerroot
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Minced green onion
1 teaspoon	5ml	Minced jalapeño
		Salt - to taste
		Freshly-ground black pepper - to taste
4 cups	948ml	Canola oil - for frying
2 tablespoons	30ml	Peanut oil
10		Shiitake caps - finely sliced
1 cup	110g / 3.9oz	Finely-sliced carrots
1/2 lb	227g / 8oz	Napa cabbage - shredded
1 cup	237ml	Chicken stock
		= (or canned low-sodium chicken broth)
2 tablespoons	30ml	Rice wine
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Sesame oil
1/2 cup	31g / 1.1oz	Bias-cut green onions
2 teaspoons	10ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water

Recipe Instructions

Mash the tofu in a large bowl, then place in a small piece of cheesecloth. Wring the excess liquid from the tofu and discard. Return the tofu to the bowl. Add the pork, beef, egg, hoisin sauce, ginger, garlic, green onion, and jalapeño to the bowl and mix well. Season with salt and pepper. Form the mixture into 12 equal-sized meatballs and set aside.

In a medium, heavy pot set over high heat, heat the oil to 350 degrees.

Deep-fry the meatballs until brown on all sides in canola oil, about 3 to 4 minutes. Remove from the oil with a slotted spoon and drain on paper towels.

In a wok over high-heat, heat 1 tablespoon of peanut oil. Add the mushrooms, carrot, salt, pepper and cabbage and cook, stirring, until tender, about 2 minutes. Add the meatballs, chicken broth, rice wine, soy sauce, and sesame oil. Reduce the heat to medium, cover, and cook for 15 minutes. Add the green onions and cornstarch slurry, and return to a boil, stirring well. Cook until thickened, and serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E32) - from the TV FOOD - NETWORK

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