You will find many of the ingredients in local Asian stores. Don’t be put off by names you don’t recognise, like shaoxing or Chinese rice cooking wine; sherry, or any other rice wine, will suffice. If you cannot find potato flour, cornflour is fine (although potato flour will create a crisper result and when used for thickening the sauce will be richer and clearer). A good wok is a worthwhile investment for quick and efficient cooking of Asian food. The mushroom bowl with pork balls is super-quick. Use fresh noodles, as you can toss them in at the end and cook in just a few minutes. The joy of this dish is that it’s all in one pot, so there is minimal clean-up. Instead of pork you could make it vegetarian, adding tofu at the end as an alternative protein.
Ingredients
| 400 g | Pork mince (Main) |
| 2 | Spring onions, chopped small |
| 1 Tbsp | Oyster sauce |
| 1 | Chilli, chopped small |
| ½ cup | Coriander, cut roughly |
| ½ tsp | Salt |
| 1 Ltr | Stock, good quality |
| 3 slices | Ginger |
| 200 g | Mushrooms, sliced or whole (Main) |
| 2 Tbsp | Rice wine vinegar |
| 1 Tbsp | Soy sauce |
| 1 tsp | Sesame oil |
| 1 head | Bok choy, sliced |
| 200 g | Noodles, fresh |
Directions
- Place mince into a bowl with spring onion, oyster sauce, chilli, coriander, salt and some freshly grated black pepper. Mix well. With damp hands roll into walnut-sized balls. Refrigerate until needed.
- In a large pot place stock, ginger, mushrooms, vinegar and soy. Bring to a simmer for 10 minutes until mushrooms are cooked. Add pork balls and simmer for a further 10 minutes. Test one to ensure they are cooked. Remove ginger slices.
- Add noodles and bok choy and heat through.
- Place noodles into bases of four bowls then ladle in broth, mushrooms and pork balls.
