Lion's Head Casserole (two ways)
An old-school Chinese dish, re-imagined. Our meatballs were a mix of minced tofu, minced veggies, spices and wheat gluten to hold it all together, which were then deep fried. The broth is veg stock, sherry, tamari, szechwan pepper. The baby bok choy were slowly cooked in the wok. Next time we make it we should have a comprehensive recipe...
Further down the rabbit hole -- a condensed version with the baby bok choy wrapped around the meatball, with broth in the spoon. I sense a future appearance at a catering gig ;)