IN THIS RECIPE

WHAT YOU NEED:

• 1 lb Ground pork
• 1 Large egg, lightly beaten
• 2 tbsp Cornstarch
• 1 pkg Sun-Bird® Hot & Spicy Szechuan Seasoning Mix 
• 1 Green onion, thinly sliced, plus more for serving
• 2 tbsp Olive oil
• 1 1/2 cups Low-sodium chicken broth
• 1 lb Bok choy, cut into 3-inch pieces
• 4 oz Shiitake mushrooms, stemmed and sliced

PREPARATIONS:

• Mix the pork, egg, cornstarch, Sun-Bird® Hot & Spicy Szechuan Seasoning Mix, and green onion together in a large bowl until just combined. Form pork mixture into 4 large meatballs.
• Heat oil in a large Dutch oven or wok over medium heat. Add the meatballs and cook until golden-brown on the bottom, about 5 minutes. Flip the meatballs over and cook for an additional 5 minutes. Add the broth and bring to a simmer over medium heat. Cover and cook for 10 minutes.
• Add the bok choy and mushrooms, and cook for an additional 10-15 minutes, until meatballs and vegetables are tender. Top with additional green onions and serve.