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Suggest a better descriptionMix together ingredients for the meatballs. Shape the mixture into 4 large meatballs. Wash and remove all the sandy particles from bok choy. Cut crosswise into 2 inch sections. Heat 3 Tb oil in a wok. Fry 2 meatballs at a time until both sides are brown (about 3 minutes.) Remove, and fry the other 2 meatballs. (Use more oil if frying in a saucepan.) Remove all but 2 Tb oil from the wok, stir-frying vegetables for 1-2 minutes over medium heat. Remove wok from the heat. Line the stems of the vegetable in the bottom of a casserole. Place the meatballs on top, then cover with the leaves of the vegetable. Add soy sauce, sugar, and sherry; bring to a boil, then simmer on low heat with cover on for 30 minutes. Serve hot. Source: The Record, "Great Tastes of Chinese Cooking ~ Contemporary Methods and Means," Jean Yueh.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 6 | ||
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Calories: 221 | ||
Calories from Fat: 145 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 62.5mg | 19 % | |
Sodium 205.9mg | 7 % | |
Potassium 444.5mg | 12 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 7.7g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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