Ingredients
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1/2 (8 oz) can sliced water chestnuts, drained
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4 green onions, divided, plus more to serve
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1 lb ground pork
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1 tbsp grated fresh ginger, divided
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1 large egg white
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3 tbsp low-sodium soy sauce, divided
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1 tbsp cornstarch
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1 (32 oz) container low-sodium chicken broth
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2 tsp brown sugar
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2 lbs baby bok choy, cut into 3-inch pieces
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1/2 (8.8 oz) pkg rice vermicelli noodles, cooked
Steps
1
Very finely chop the water chestnuts and white parts of green onions (reserving green ones). In a medium bowl, combine the pork, ½ tbsp ginger, and white parts of green onions. In a small bowl, combine 2 tbsp soy sauce and cornstarch to make a slurry. Mix until combined. In another small bowl, whisk egg white until frothy. Add slurry, egg white, and water chestnuts to meat mixture. Season with salt and pepper. Mix until fully combined. Refrigerate 30 min.
2
In large Dutch oven, add the chicken broth, remaining ½ tbsp ginger, remaining 1 tbsp soy sauce, and brown sugar. Cut remaining green onions and bok choy into 3-inch pieces. Add green onions to Dutch oven and season with salt and pepper.
3
Divide and shape meat mixture into 4 even meatballs. Once liquid is boiling, add meatballs. Add bok choy, placing on top of meatballs. Cover and reduce heat to a simmer. Cook 30–40 min., until meatballs are fully cooked. Serve meatballs in a bowl with bok choy, broth, and cooked vermicelli noodles. Garnish with green onions.
