Balls of pork mixture are coated in spinach and and steamed before being served with a sesame and soy sauce dip.
4 1/2 oz lean boneless pork
1 small egg
1/2 inch piece fresh ginger-root, chopped
1 small onion, freshly chopped
1 tbsp boiling water
2 tbsp canned bamboo shoots, drained rinsed and chopped
2 slices smoked ham, chopped
2 tsp cornstarch
1 lb fresh spinach
2 tsp sesame seeds
2/3 cup vegetable stock
1/2 tsp cornstarch
1 tsp cold water
1 tsp light soy sauce
1/2 tsp sesame oil
1 tbsp chopped chives
1) Put the pork in a food processor, and grind finely. Lightly beat the egg in a bowl, and stir into the pork.
2) Put ginger and onion into a separate bowl. Add the boiling water and let stand for 5 minutes. Drain and add to pork mixture; add bamboo shoots, ham, and corn starch. Mix thoroughly, and roll into balls.
3) Wash spinach and remove stems. Blanch in boiling water for ten seconds, then drain well. Slice into very thin strips. Mix in sesame seeds. Roll the meat balls in the spinach mix to coat.
4) Place the meatballs on a heat proof plate in the base of a steamer. Cover and steam for 8 to ten minutes, until cooked through, and tender.
5) Meanwhile, make the sauce. Put the stock in a saucepan and bring to a boil. Mix cornstarch and water until it is a smooth paste, and then stir it into the stock. Stir in the soy sauce, sesame oil, and chives. Transfer the cooked meatballs to a warm plate and serve with the sauce.