1 1/2 lbs. lean ground pork (coarse)
1 tbsp. finely chopped ginger
1/2 tsp. salt
1 tbsp. sugar
1 egg
2 stalks green onion, finely chopped
10 Napa leaves
4 tbsp. oil

Mix ingredients well (except Napa and cooking oil). Make big meatballs (loosely formed). Lightly coat meatballs in cornstarch. Heat oil on high, saute Napa. Place meatballs on bed of Napa leaves. Reduce heat, simmer, covered for 45 minutes. Serve with steamed rice.