Bamboo shoot and meatball soup

Name: Bamboo shoot and meatball soup
Cuisine: China
Ingredients: 350 g/12 oz slightly fatty pork, minced; 3 spring onions, trimmed and very finely chopped; 1 stringed celery stick, chopped fairly finely; 1.5 litres/2½ pints chicken stock; 130 g can bamboo shoots, rinsed, drained and finely sliced; 6 or 8 straw mushrooms, or chestnut or oyster mushrooms, sliced into strips; 2.5 cm /1 inch piece fresh root ginger, peeled and grated; 1 teaspoon cornflour; freshly ground black pepper; 1 onion, peeled and chopped fairly finely; green leaves of spring onion, finely chopped, to garnish; green leaves of spring onion, finely chopped, to garnish; vegetable oil, for frying sea salt; vegetable oil, for frying sea salt; 6 or 8 straw mushrooms, or chestnut or oyster mushrooms, sliced into strips; 6 or 8 straw mushrooms, or chestnut or oyster mushrooms, sliced into strips

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

For the Meatballs

350 g/12 oz slightly fatty pork, minced
3 spring onions, trimmed and very finely

Asia
China
Lunch
Soup
Gluten-free

Method

Put all the ingredients for the meatballs in a bowl and mix thoroughly, then put into the fridge for about 30 minutes to firm up.
Using your hands, form the meatball mixture into small balls about the size of a marble.
To make the soup, heat a little oil in a pan and gently fry the onion and celery until they just begin to soften.
Add the st