---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Pork
       Yield: 6 servings
            Meatball Mixture:
   1 1/2    Inch cube ginger, minced
       1 lb Ground pork
       2    Chopped scallions
       8    Chopped water chestnuts
     3/4 ts Salt (or to taste)
       1 tb Corn starch mixed with 3
            -Tb water
       4 ts Soy sauce
       1 tb Dry sherry
       1    Egg
            Casserole Base:
   1 1/2 lb Bok choy
       3 tb Cooking oil
       1 tb Soy sauce or to taste
       1 ts Sugar
       1 tb Dry sherry
   Mix together ingredients for the meatballs.  Shape the
   mixture into 4 large meatballs.
   Wash and remove all the sandy particles from bok choy.
   Cut crosswise into 2 inch sections.
   Heat 3 Tb oil in a wok.  Fry 2 meatballs at a time
   until both sides are brown (about 3 minutes.) Remove,
   and fry the other 2 meatballs. (Use more oil if frying
   in a saucepan.)
   Remove all but 2 Tb oil from the wok, stir-frying
   vegetables for 1-2 minutes over medium heat. Remove
   wok from the heat.
   Line the stems of the vegetable in the bottom of a
   casserole.  Place the meatballs on top, then cover
   with the leaves of the vegetable.
   Add soy sauce, sugar, and sherry; bring to a boil,
   then simmer on low heat with cover on for 30 minutes.
   Serve hot.
   Source:  The Record, “Great Tastes of Chinese Cooking
   ~ Contemporary Methods and Means,” Jean Yueh.