Personal Shopper

• 0.5 pound fatty ground pork
• 0.5 slice ginger
• 0.5 scallion
• 0.5 large egg
• 1.5 tablespoons plain breadcrumbs
• 0.5 tablespoon shaoxing wine
• 0.5 tablespoon light soy sauce
• 0.5 tablespoon oyster sauce
• 0.25 teaspoon white pepper
• 0.13 teaspoon five spice powder
• 0.75 teaspoons cornstarch
• 0.13 cup water
• 1.75 ounces water chestnuts
• vegetable oil
• 0.5 tablespoon vegetable oil
• 1 slices ginger for sauce
• 1 scallions
• 5 g rock sugar
• 0.5 tablespoon shaoxing wine for sauce
• 0.75 tablespoons light soy sauce for sauce
• 0.13 teaspoon dark soy sauce
• 0.5 tablespoon oyster sauce for sauce
• 0.75 cups water for sauce
• 0.5 teaspoon cornstarch slurry
• 0.13 teaspoon sesame oil
• baby bok choy

Steps

1. Transfer the ground pork to a large mixing bowl.
2. Add the minced ginger and scallions, egg, breadcrumbs, Shaoxing wine, light soy sauce, oyster sauce, white pepper, five spice powder, cornstarch, and water.
3. Whip everything in one direction for about 10 minutes, until the meat mixture resembles a paste.
4. Smash the water chestnuts with the side of your cleaver or knife and finely mince them; add to the meat mixture and continue to mix for 5 more minutes.
5. Use a rubber spatula to scrape everything together.
6. Heat enough oil to submerge the meatballs in a small, deep pot to 350°F/175°C.
7. With oiled hands, divide the meat mixture into 8 to 9 equal portions and shape each into a ball.
8. Carefully lower the meatballs one at a time into the heated oil, and fry in batches (about 2 minutes per batch) until evenly golden brown.
9. Remove the par-cooked meatballs with a slotted spoon and set aside.
10. Heat 1 tablespoon oil in a wok over low heat.
11. Add the ginger and white parts of the scallions, and cook for 1 minute.
12. Add the rock sugar and cook until dissolved.
13. Add 1 tablespoon Shaoxing wine, 1.5 tablespoons light soy sauce, 0.25 teaspoon dark soy sauce, 1 tablespoon oyster sauce and 1.5 cups water; stir and bring to a boil.
14. Once boiling, add the fried meatballs; cover and cook for 12–15 minutes over medium/low heat, flipping the meatballs halfway through.
15. After simmering (there should be about 0.75 cup liquid left), remove the meatballs from the liquid and arrange on your serving plate.
16. Mix your cornstarch slurry and pour into the sauce to thicken.
17. Once thick enough to coat the back of a spoon, stir in 0.25 teaspoon sesame oil and the green parts of the scallions.
18. Once the scallions are wilted, drizzle the sauce over the meatballs.
19. (Optional) Serve with blanched baby bok choy: add a teaspoon or two of vegetable oil to boiling water and blanch for 30 seconds.