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WILD BOAR ORIENTAL
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1˝ lbs. tenderloin wild boar, minced fine
2 T. minced green onion
8 canned water chestnuts, rinsed and minced
1˝ lbs. Chinese cabbage, cut in 10 pcs.
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3 T. table wine
3 T. soy sauce
˝ tsp. Accent
1 T. cornstarch
1 tsp. minced ginger
˝ T. + 1 tsp. salt
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Mix wild boar meat, 2 T. wine, 1 tsp. salt, green onions, ginger, and soy sauce. Add the rinsed and minced water chestnuts and the Accent. Form meat into 6 lg. meatballs and set in refrigerator for 45 minutes.
Heat oil in frying pan or wok, and fry meat until golden brown. Place cooked meat on a serving platter. Sauté cabbage chunks in 4 T. of the remaining oil for 3 minutes. Add ˝ c. water. Place cabbage in a cooking pot with the liquid from skillet. Place the meatballs on top of the cabbage; cover and simmer for 30 minutes. Add remaining wine and ˝ T. salt.
Simmer for another 30 minutes. Mix cornstarch with enough cold water to make a paste. Stir into cabbage mixture. Serve hot.
We hope you enjoy this free recipe from America's finest cookbook! To see more of the recipes listed you may return to the recipe index.
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