Crunchy water chestnuts are combined with minced pork, soy sauce, fresh ginger and five-spice powder to make a flavoursome, Oriental-style filling for fresh green cabbage leaves. Serve with steamed white rice and a simple red pepper, chicory and onion salad for a quick-and-easy family meal.
For Chinese pork balls with wilted greens, shape the pork mixture into 16 balls. Place in the steamer over the pan of stock and steam for 12 minutes. Meanwhile, heat 1 tbsp sunflower oil in a wok and stir-fry 1 sliced bunch of spring onions with 200 g (7 oz) broccoli florets and 200 g (7 oz) sugarsnap peas for 4 minutes. Add 4 tbsp water and 200 g (7 oz) pak choy separated into leaves, and stir-fry for a further 3 minutes. Finally, add 4 tbsp oyster sauce, or to taste. Serve the vegetables topped with the pork balls.
Extra-lean minced pork is lower in fat than minced beef or lamb and only slightly fattier than skinless chicken breast. * Water chestnuts provide small amounts of potassium, iron and fibre, but their big advantage is that they contain no fat and very few calories. * Cabbage, like broccoli and cauliflower, contains flavonoids, which research has shown help to suppress cancer-causing cells. It also contains the beneficial anti-cancer antioxidants, vitamins C and E.
Excellent source of niacin, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C. Good source of folate, selenium, zinc. Useful source of copper, iron, vitamin A.