Serves: 4 servings.
  • 1 pound ground pork
  • 1 can water chestnuts, drained and minced
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 tablespoon mirin, or sake
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 green onion, chopped finely
  • 1 teaspoon minced ginger
  • 2 to 3 cloves of garlic, minced
  • 3 large eggs, beaten (2 if you want firmer meatballs)
  • ¼ cup cornstarch
  • 2-3 tbsp cooking oil
  • 1 package of baby bok choy, stems trimmed but kept intact
  • 2-3 tbsp water, vegetable or chicken broth
  • Chopped green onion to garnish.
  1. Mix all ingredients together except for cooking oil, bok choy and water.
  2. In heavy saucepan heat cooking oil.
  3. Scoop mounds (about ¼ cup each) of meat mixture into the simmering oi.
  4. Flip when browned on one side.
  5. Brown on second side but it's not necessary to cook all the way through.
  6. You may have to cook in two batches.
  7. Line bottom of Omnia cooking pan with bok choy.
  8. Place meatballs on top of the bok choy.
  9. Drizzle broth or water and any remaining juices from the saucepan over all.
  10. Heat base plate for 5 minutes on high.
  11. Place covered Omnia cooking pan on base plate and continue to cook on high for another five minutes.
  12. Reduce heat to medium low and continue to cook for about 15-20 minutes or until the bok choy is wilted.
  13. Arrange bok choy on serving plates, top with meatballs and garnish with green onion.