Broccoli W/ Chinese Meatballs

INGREDIENTS:

½ lb ground pork (may substitute with beef, chicken, or turkey)
2 slices of ginger julienned
2 c broccoli crown
1 c reserved liquid used for cooking the meatballs
1 T cooking oil
1 t dry white wine
½ t salt

MARINADE FOR GROUND PORK:

½ t cornstarch
½ t salt
1 t dry white wine
1 t cooking oil
A pinch of sugar
A dash of white pepper
1 t light soy sauce
A dash of sesame oil

SAUCE:

1 T cornstarch mixed w/ 2 T cold water (use to thicken sauce)
1 t light soy sauce
1 t oyster sauce
½ t sesame oil
A dash of white pepper
A pinch of sugar

PREPARATION:

• Fill a small pot with water and bring to boil.
• Reduce heat to low.
• Use your hands to form the ground pork into quarter size meatballs.
• Drop them into the water gently, one at a time as you make them.
• Take the meatballs out of the water once they float to the top using a slotted spoon and set aside in a small bowl
• Reserve liquid for the sauce.
• Heat wok on high heat until hot.
• Add oil to pan.
• Add ½ t of salt, ginger, and meatballs to wok.
• Stir fry until they are slightly brown.
• Add broccoli and reserved liquid to mixture and cover for 2 minutes.
• Uncover wok and add sugar, sesame oil, pepper, oyster sauce, and light soy.
• Dissolve cornstarch and water in small bowl. Stir into wok slowly to thicken. Add a little at a time until desired consistency.
• Mix thoroughly.
• Transfer to plate and serve.