Stewed Beef Balls Chinese Style

Name: Stewed Beef Balls Chinese Style (Chung shih niu jou wan)
Cuisine: Chinese
Ingredients: ½ tablespoon soy sauce (light); ½ tablespoons wine; ½ teaspoon baking soda; ½ tablespoon soy sauce (light); 1 tablespoons cornstarch; 1 egg; 1 tablespoon cold water; 1 teaspoon ginger juice; 2 teaspoon cornstarch (make paste); 2 teaspoon cornstarch (make paste); 1 teaspoon sesame oil; 1 tablespoons diced scallion; 1 teaspoon salt; 1 teaspoon sugar; 1 cups soup stock; 1 tablespoons soy sauce; 2 oz. ground pork fat; 1-¼ pounds Napa cabbage; 3 tablespoons cold water; ½ teaspoon salt; 1 pound ground beef

Chung shih niu jou wan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 pound ground beef
1-¼ pounds Napa cabbage
2 oz.

Asia
Taiwan

Method

Chop the beef and pork fat with 3 tablespoons of cold water about 1 minute until very fine. Place in a bowl. Add baking soda, soy sauce, salt, wine, cornstarch and egg. Mix together with your fingers or chopsticks until the ingredients are thoroughly combined and smooth.
Cut the cabbage into large pieces. Stir fry with 4 tablespoons of heated oil. Season with ½