#This delicious dish is well worth the effort.#
Mix seasoning ingredients together.
Add the pork, bamboo shoots, mushrooms and egg and mix well.
Shape into 15-16 even-sized balls and roll them in cornstarch. Keep aside on a dish.
Blanch cabbage for 1 minute in boiling water and the cooked oil. Drain the cabbage and discard the water.
Heat the wok and add the oil for deep frying. When quite hot deep-fry the meat balls, a few at a time for 4-5 minutes. Remove and drain. Keep warm in a large cassrole dish.
Mix the cornstarch with the water and set aside.
Reheat the wok and add a teaspoon of oil. Stir-fry the ginger and onion for 2 minutes.
Add the chicken stock and stir in the blended sauce ingredients. Bring to the boil and add the meat balls. Simmer gently for 30 minutes.
Add the cabbage, sesame oil and the blended cornstarch mixture. Stir over the heat until sauce thickens.
Preparation takes 25 minutes, cooking takes 45 minutes.
Dried Chinese mushrooms are available in delicatessens and Chinese supermarkets.