1 to 2 chiles red seeded sliced (depending on your preferred level of heat)
1 egg yolk beaten
4 servings fried onions such as durkee, or chinese fried noodles, for garnish
1 large cloves garlic grated sliced
2 inches gingerroot grated sliced
12 ounces ground pork
4 servings salt and pepper white
4 to 6 scallions minced finely chopped thin
4 servings sesame oil for drizzling
0.3 cup soya sauce
0.5 pound pasta like spaghetti
4 servings vegetable oil for drizzling
Equipment
bowl
oven
pot
Directions
Preheat the oven to 400 degrees F.
Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper.
Add the grated ginger, breadcrumbs, finely chopped scallions, egg yolk, grated garlic and a drizzle of sesame oil.
Mix together and roll into small meatballs. Dress in vegetable oil and roast until brown and golden, 15 to 18 minutes.
Heat a drizzle of vegetable oil in a soup pot. Stir in the sliced ginger, sliced garlic and chile peppers, followed by the chicken stock, 2 cups water, the bok choy and soy sauce. Simmer to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs.
Bring a pot of salted water to a boil and cook the pasta to al dente.
Combine the pasta with the sauce and meatballs, and serve in shallow bowls garnished with sesame oil, the thinly sliced scallions and crispy fried onions or fried noodles.
