Mum's Chinese meatballs and cabbage

Ingredients

2 Tbsp	Soy sauce
500 g	Beef mince, or use pork mince (Main)
1 Tbsp	Sherry
2 tsp	Salt
2 Tbsp	Cornflour
1 cup	Tomato sauce
6 Tbsp	Brown sugar
90 ml	Ginger beer
1 ¼ cups	Water, mixed with 1 tbsp of the cornflour
2 tsp	Garlic cloves, crushed
2 tsp	Ginger, crushed
1	Onion, thinly sliced
½	Chinese cabbage, look for wong bok (chinese long cabbage) washed and shredded
2 heads	Bok choy, washed and shredded
1 head	Celery, top third, sliced
6 Tbsp	Vegetable oil

Directions

1. In a bowl, mix the lean mince, soy, sherry, salt and 1 tbsp of cornflour together. Roll into large walnut-sized balls.
2. Heat the wok, add half the vegetable oil and fry meatballs until just cooked. Place into a bowl and cover to keep warm.
3. To make the sauce in a saucepan bring to the boil the tomato sauce, brown sugar and ginger beer. Whisk in the water and cornflour to thicken, then take off the heat.
4. Heat the remaining vegetable oil in a wok. Add the garlic and ginger and fry briefly to colour, then add the onion, cabbages and celery. Stir-fry until wilted.
5. Place on a heated platter, scatter over meatballs and dress with the sauce.