Pork Meatballs with Tofu and Cabbage 香煎肉丸子豆腐白菜锅

• 250 g minced pork with fats
• 1 box silken tofu
• 200 g Chinese cabbage
• 300 ml chicken broth Swanson brand
• 150 ml water
• 2 slices ginger
• 1-2 stalks spring onion cut to section
• 1/2 tbsp light soy sauce

Marinade

• 1/2 tsp light brown sugar
• 3/4 tbsp light soy sauce
• 2 tsp dark soy sauce
• 1 tsp chicken powder
• dash of pepper
• 2 tsp corn flour (starch)
• 1/2 tsp sesame oil
• 2 tbsp corn oil

• Place the minced pork into a bowl together with the marinade and mix well. Using a pair of chopsticks and stir in one direction till minced pork becomes sticky. Then knead into small meatballs and set aside. Rinse and cut the cabbage to about 11/2 inches wide. Cut tofu into small blocks.
• Heat a little oil in a frying pan. Fry the meatballs on both sides until fragrant. Cover and cook for 2 minutes until done. Dish up.
• In a pot, add the chicken stock and ginger slices to boil. Add water and the shredded cabbage and bring to boil again, cover with lid and change to medium heat, simmer for 5 minutes.
• Arrange fried meatballs and cut tofu on top. Add 1/2 tablespoon of light soya sauce and bring to boil again over high heat and cook for another 10 minutes. Lastly add spring onion and cook for another one minute. Serve immediately.