Page 120 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Braised Pork Meatballs with Chestnuts
(Serves 2)
NUTRIENT ANALYSIS
(per serving)
Energy: 208 kcal
Carbohydrate: 14 g
Protein: 20 g
Fat: 7 g
Cholesterol: 47 mg
Dietary fibre: 0.7 g
Sodium: 417 mg

INGREDIENTS: METHOD
• Lean pork, minced 4 taels (~160g) 1. Mix the minced pork with the
• Dried white tofu ⅛ piece (~25g) marinade and set aside for about 30
• Carrot, small ½ piece (~40 g) minutes.
• Chestnuts, shelled 4 pieces (~35 g)
and skinned 2. Rinse the dried tofu and chop finely.
• Ginger 1 slice Rinse the chestnuts. Peel, rinse and
• Spring onion, 1 Tbsp slice the carrot.
finely chopped
• Garlic, minced 1 Tbsp 3. Boil the chestnuts and carrot until
• Shaoxing wine 1½ Tbsp they are softened. Drain and set
• Vegetable oil 1 tsp aside.
4. Mix the dried tofu, garlic and pork,
MARINADE (for pork): and stir in one direction until they
• Light soy sauce ½ tsp form a thick paste. Shape into balls
• Sugar ¼ tsp and cook in boiling water until they
• Cornstarch ½ tsp are done. (About 8 meatballs can be
made.)
SEASONING:
• Salt ⅛ tsp 5. Heat up oil in a non-stick pan. Sauté
• Light soy sauce ½ tsp the ginger and then add the carrot,
• Sugar ¼ tsp chestnuts and meatballs. Pour wine
• Cornstarch ½ tsp along the side of the pan and stir-
• Water 1½ Tbsp fry. Add in seasoning and cover
to let it simmer for about 3 minutes.
Add in spring onion and stir-fry well.
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