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1. Pound ginger and scallion
with back of knife or cleaver. Put in bowl
with water. Set aside
10 minutes.
2. Strain out scallion and
ginger from water.
3. Put pork in bowl. Add
scallion and ginger water, sherry, 1 tablespoon
of soy sauce, 1/2
teaspoon of salt, and cornstarch. Mix well with hand
in one direction.
4. Form meat mixture into
4 large balls.
5. Using your hands, light
coat balls with dissolved cornstarch.
6. Heat 4 tablespoons of
oil in wok. Fry balls one at a time until they are
brown. Baste with
hot oil. Remove carefully.
7. Heat 2 tablespoons of
oil until smoking hot in wok. Stir-fry bok choy 2
minutes. Add 1/2 teaspoon
salt.
8. Put bok choy into heavy
pot. Place meatballs on top. Add 2
tablespoons soy sauce
and stock. Cover. Simmer 1 hour.
9. Add sugar. Bring to boil
2 minutes. If the gravy is too watery, thicken
with a little dissolved
cornstarch.
