INGREDIENTS

• 15 fried gluten balls
• 8.8 oz (250g) ground pork

DIRECTIONS

1. Prepare the Ingredients:

   Prepare 15 fried gluten balls and 8.8 oz (250g) of ground pork. Chop 1 green onion and slice a small piece of ginger.

2. Mix the Pork Filling:

   Place the ground pork in a bowl. Add ½ tsp salt, ¼ tsp sugar, a pinch of pepper, 1 tsp cooking wine, 1 tsp light soy sauce, and ½ tsp sesame oil, then mix until well combined. Add 1 tsp cornstarch and continue mixing until the pork becomes sticky. Finally, stir in the chopped green onion.

   
   

3. Fill the Gluten Balls:

   Using chopsticks, poke a hole in each fried gluten ball and carefully stuff the seasoned pork mixture into each puff until they're all filled.

4. Cook the Gluten Balls:

   Heat some oil in a pot over medium heat. Add the chopped green onion, ginger slices, and 3 star anise. Stir-fry until fragrant. Pour in the 2 tsp cooking wine, 2 tsp light soy sauce, 1 tsp dark soy sauce, and 1 tsp sugar, then add water until it just covers half of the gluten balls. Bring to a boil.

5. Simmer:

   Add the stuffed fried gluten balls to the pot and cook until they soften. Cover the pot, bring it to a boil over high heat, then reduce to medium heat and simmer for 15 minutes. Stir occasionally to prevent sticking.

6. Add the Bok Choy:

   Once the gluten balls are soft and plump, add the halved baby bok choy. Stir for a few minutes until the bok choy is tender. Add more water if needed.

7. Thicken the Sauce:

   Gradually stir in the cornstarch slurry in three parts to thicken the sauce. Once thickened, drizzle with a little sesame oil and cooking oil to enhance the flavor and color.

8. Serve:

   Stir everything together one last time, then transfer to a serving plate. Enjoy your delicious stuffed fried gluten balls!