You will find many of the ingredients in local Asian stores. Don’t be put off by names you don’t recognise, like shaoxing or Chinese rice cooking wine; sherry, or any other rice wine, will suffice. If you cannot find potato flour, cornflour is fine (although potato flour will create a crisper result and when used for thickening the sauce will be richer and clearer). A good wok is a worthwhile investment for quick and efficient cooking of Asian food. The mushroom bowl with pork balls is super-quick. Use fresh noodles, as you can toss them in at the end and cook in just a few minutes. The joy of this dish is that it’s all in one pot, so there is minimal clean-up. Instead of pork you could make it vegetarian, adding tofu at the end as an alternative protein.
|400 g||Pork mince (Main)|
|2||Spring onions, chopped small|
|1 Tbsp||Oyster sauce|
|1||Chilli, chopped small|
|½ cup||Coriander, cut roughly|
|1 Ltr||Stock, good quality|
|200 g||Mushrooms, sliced or whole (Main)|
|2 Tbsp||Rice wine vinegar|
|1 Tbsp||Soy sauce|
|1 tsp||Sesame oil|
|1 head||Bok choy, sliced|
|200 g||Noodles, fresh|
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- Place mince into a bowl with spring onion, oyster sauce, chilli, coriander, salt and some freshly grated black pepper. Mix well. With damp hands roll into walnut-sized balls. Refrigerate until needed.
- In a large pot place stock, ginger, mushrooms, vinegar and soy. Bring to a simmer for 10 minutes until mushrooms are cooked. Add pork balls and simmer for a further 10 minutes. Test one to ensure they are cooked. Remove ginger slices.
- Add noodles and bok choy and heat through.
- Place noodles into bases of four bowls then ladle in broth, mushrooms and pork balls.