---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Meats, Soups/stews
       Yield: 4 servings
       1 lb Pork butt, ground or chopped
     1/4 c  Water chestnuts, minced
       1 ts Ginger root, minced
       2    Green onions, minced
     1/2 c  Cooked rice, minced
       1 tb Dark soy
     1/2 ts Sesame oil
       2 tb Water
       3 c  Chinese mustard cabbage,
       4 c  Stock (or water)
     1/2 ts Salt, to taste
     1/4 ts Sugar
       6 tb Peanut oil
   Preparation:  In bowl, thoroughly mix pork, water
   chestnuts, ginger root, green onions, cooked rice,
   dark soy, sesame oil & water. Allow mixture to marry
   for 30 minutes. Form into firm balls, one for each
   serving, each the size of a tennis ball (about 3 1/2
   Braising:  Heat wok or skillet to hot; add oil.  When
   oil begins to smoke, introduce meatballs 1 at a time,
   so as not to cool oil. Fry meatballs until a brown
   crust has formed. They must be well crusted in order
   to retain their shape while stewing.
   Cooking in Sandy Pot:  Line sandy pot with shredded
   Chinese mustard cabbage; sprinkle with pan oil from
   meatballs, salt & sugar. Add meatballs, then add cool
   or cold stock. Bring slowly to boil; cover; reduce
   heat to medium & simmer for about 2 hours. Correct
   seasoning if necessary. Serve.