Main ingredients 🥩
ground porkeggbok choyshiitake mushroomwood ear mushroompotato starchgreen oniongarlicgingeroyster saucesoy saucerice winesesame oil
Yeo Kyung-rae's Nangja Wan-sa
Authentic Chinese-style nangja wan-sa with crispy exterior and juicy interior, served with a rich sauce
🙋 Recommended for
- ⭐ Those who want to challenge themselves to make premium Chinese restaurant-quality dishes at home
- ⭐ Anyone seeking a delicious meat dish suitable as a snack for children or an appetizer for adults
Ingredients needed 🛒2 servings
- ground pork 300g
- egg 1 piece
- bok choy 3 bunches
- shiitake mushroom 2 pieces
- wood ear mushroom a little
- potato starch 2 tablespoons
- green onion 1 stalk
- garlic 3 cloves
- ginger a little
- oyster sauce 1 tablespoon
- soy sauce 1 tablespoon
- rice wine 1 tablespoon
- sesame oil 1 tablespoon
Recipe 🍳
- Add egg, rice wine, soy sauce, and oyster sauce to ground pork and lightly marinate.
- Add potato starch and continue kneading until the mixture becomes sticky and cohesive.
- Shape the mixture into bite-sized balls and place them one by one into a pan heated with oil.
- Once the bottom is fully cooked, flip and gently press down while browning both sides evenly.
- Slice green onion, garlic, and ginger thinly; cut bok choy and mushrooms into bite-sized pieces.
- Heat oil in another pan and sauté the sliced green onion, garlic, and ginger until fragrant.
- Pour soy sauce and rice wine around the edge of the pan to create a smoky aroma, then add prepared vegetables and mushrooms, stir-frying together.
- Add 1 cup of water and oyster sauce, bring to a boil, then add the cooked meatballs and simmer gently for 3–4 minutes so the sauce penetrates the meat.
- Gradually add slurry (water mixed with starch) to reach desired thickness, then finish by drizzling sesame oil around the edges.
- Mix marinade and potato starch into the meat mixture until it becomes sticky.
- Form into round balls and pan-fry on both sides until golden brown.
- Add the sautéed aromatics and sauce to the meatballs, simmer, then thicken with slurry and finish with sesame oil.
Cooking tips 💡
- Do not overuse potato starch, as it can make the texture too firm—adjust only enough to maintain tenderness.
- Press down multiple times after flipping the meatballs to ensure even cooking and a plump, appetizing appearance.
- Simmer for at least 3 minutes after adding sauce to allow the seasoning to penetrate deep into the center of the meatballs.
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