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Average Rating:
Total Reviews: 5
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By Chef Boy Are Me
AR
on April 15, 2013
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I LOVE all of Ching's recipes and have watched all of her programs. I really enjoyed the episode where she was surprised by her family coming for a visit. Concerning this recipe, for all of you wondering . . . 2 ounces Shaohsing rice wine or dry sherry is roughly 1/4 cup. For some reason, due to federal laws and such, it is almost impossible to find Shaohsing rice wine here in Arkansas. So I use a good sherry. And don't use the "cooking sherry" found in the supermarkets. Rather, go to your favorite liquor store and buy a good quality sherry. I always get Taylor's Sherry. It's inexpensive yet of a high quality, especially to cook with. I've never been disappointed. Keep up the great work, Ching, and Xin Nian Kuai Le!!!
By dishdoyen
on March 11, 2013
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We had this for dinner tonight and it was wonderful! I cooked the meatballs ahead and froze them in the poaching liquid. All I had to do was thaw/reheat and add the napa cabbage. The meatballs were incredibly tender and moist. I served it with jasmine rice instead of sticky rice. It's a beautiful dinner to present to family and friends. This one is a keeper.
By WVCook26003
Wheeling, WV
on February 25, 2012
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This dish was delicious. My meatballs were too soft, so I added a little more cornstarch before cooking them, and they turned out well.
By hoseakb
Miami Beach, FL
on October 23, 2011
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I made this recipe with Ground Turkey meat because I have taken red meat out of my diet. I also used a mix of chicken broth and vegetable broth as opposed to just vegetable broth. It was delicious!!! I ate it for days and was never bored or tired of the taste. The Meatballs are moist and full of flavor. I will definitely keep it in my rotation of dishes!!! Good one Ching!
By erlesq
Long Island, NY
on October 01, 2011
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This recipe is a keeper! The meatballs have restaurant-quality flavor, great texture and are really simple to make. Casting authenticity aside, I used my Cuisinart Mini to do the scallions, ginger and garlic and flew through the chopping duties. I was concerned that the meatballs wouldn't stay together due to the lack of a binder such as breadcrumbs, but it was not a problem, as the egg and cornstarch did the trick. I look forward to making this again, maybe along side a veggie lo mein. Chinese Spaghetti and Meatballs.