Egg White (optional)
Water Chestnut (chopped)
Water Chestnut Powder
Vegan Fish Sauce
Corn Starch Water
Crumble firm tofu. Mix with Omnipork, onion, water chestnut, egg white, scallion oil and seasonings. Keep in the fridge for at least 30 minutes and shape the mixture into balls.
Deep-fry Omnipork balls in hot oil until nearly cooked. Set aside.
Chop Chinese cabbage into 4-6 portions
Add oil to a heated pan. Saute ginger and pour in the sauce. Cook Omnipork balls in the mixture over low heat for 18 minutes. Add Chinese cabbage and cook until softened to serve.