From Las Vegas Food Adventures; adjustments made for Intervale Food Hub members
5 cups basic chicken stock
2-3 slices unpeeled fresh ginger
2 minced green onions/scallions
2 tablespoon sherry (or Chinese cooking wine)
2 tablespoon soy sauce
6-8 bunches fresh baby bok choy (or full-sized bok choy, cut into bite-sized pieces)
1 lb ground pork
½ tsp mashed garlic
½ tsp grated fresh ginger
½ cup very finely minced green onions/scallions
2 tsp light brown sugar
3 tablespoons soy sauce
scant 1/8 tsp sesame oil
Bring the soup ingredients--except the bok choy--to a simmer.
Combine all of the meatball ingredients, mix well and form into 1 inch sized balls.
Drop the meatballs into the simmering soup and simmer gently without boiling for 15 minutes. Wash the baby bok choy and cut each head in half. Drop into the simmering soup and simmer just until the leaves wilt. Serve when the bok choy has wilted, garnished with addition minced green onions and a drop of sesame oil if desired.