Lion's Head meatballs

60g (2 oz, ¼ US cup) tinned water chestnuts
2 slices ginger 
2 spring onions
1 large egg 
450g (1 lb) minced pork
1 tblsp light soy sauce
1 tblsp rice wine or dry sherry
1 tsp granulated sugar
Black or white pepper, to taste
2 tsp cornflour or rice flour
450g (1 lb) spinach or bok choy
250-500ml (8-16 fl oz, 1-2 US cups) chicken stock
1 tblsp dark soy sauce
¼ tsp sesame oil
Wash and shred the greens.

Rinse water chestnuts, drain and finely chop. Chop ginger finely and dice the spring onion. Lightly beat the egg.

In a large bowl, mix the pork with the egg, water chestnuts, spring onion, ginger, light soy sauce, rice wine or dry sherry, sugar, pepper and cornflour or rice flour.

Form into 4 large meatballs the size of tennis balls.

Heat a wok or heavy frying pan over a medium heat and add 4 tblsp oil. When the oil is hot, add the meatballs. Cook for about 8 to 10 minutes until browned, turning over halfway through cooking . Remove and drain on paper towels.

In a separate small saucepan, bring 250ml chicken stock to the boil. Stir in the dark soy sauce. Adjust seasoning with salt and/or sugar if desired. Stir in the sesame oil.

Arrange the greens on the bottom of the wok and add the meatballs. Pour the chicken stock over. Cover and simmer for about 1-1¼ hours on a low heat until the meatballs are tender. Add more chicken stock if necessary during cooking.

Serve hot.