Another entry for this week's sandwich challenge of bok choy and capers. When I heard the ingredients for this week's challenge my first thought was lion's head meatballs, which is an asian dish; the meatballs symbolizing the head of a lion and the bok choy cabbage as the mane. Here is what I came up with, hope you enjoy!!
1Wasabi Caper Sauce:
Mix together all the sauce ingredients and chill covered, until ready to use.
2Lion's Head Meatballs:
Place the pork in a large bowl. Add chopped green onions, ginger, pepper, salt, cornstarch, rice wine, soy sauce, and egg white to the pork. Then using your hands carefully mix everything together. Make sure not to mix this too much or the meatballs will be too dense in the final dish.
3Next form the meat mixture into 16 meatballs.
4Then in a non-stick pan heat ¼ inch layer of oil on medium-high. When the oil is hot add the meatballs. Then carefully rotate them about every 4 minutes so that they brown on all sides. This takes about 10 to 12 minutes in total.
5While the meatballs brown, prepare the bok choy. Cut off the very bottom of the head of bok choy. Then rinse each leaf under cold running water and dry them thoroughly. Cut off the stalks.
6In a saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling.
7Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add the bok choy. (You can arrange the bok choy on top of the meatballs so that it steams, or lay some right in the broth if there is room). Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle. Drain broth away from meatballs and bok choy (save to use for another recipe).
Cut hoagies in half length wise but not all the way through to the other side. Layer steamed bok choy and meatballs into hoagie top with wasabi caper sauce. Makes 4 hoagie sandwiches.