By Caroline Wang
This Napa Cabbage Stew with Meat balls is Chinese comfort food. My mother made for us a lot when I was growing up. There are many ways to prepare this dish. Most of people deep fry the meat ball first to ensure the meat ball will bind well together. But my mother used corn starch to cover the outside of the meatball before cooking. This worked really well. But I discovered to use small amount of sweet rice to bind the meat.
I use this method a lot on my cooking. Not only safe my time, reduce deep fry oil, and the result of the meat balls were more tender.
Napa Cabbage Meat Ball Stew is a very tasty and comfortable dish. Especially for winter.
Caroline Wang is an award-winning watercolor artist; a NASA retired Engineer and researcher. She believes all innovations are created from inspiration and passion. Caroline says that writers use writing to express their feelings; but Artists use painting to express their feelings.
But what got her into cooking? Read full story here.