Stewed pork meatballs and escarole with crisped shiitakes

Ingredients

• ½ cup water
• 3 slices of ginger
• 1 green onion/scallion
• 2 lbs ground pork
• 2 eggs
• 2 Tbsp rice wine or dry sherry
• 2 tsp salt
• 3 Tbsp cornstarch
• ¼ tsp white pepper
• 1/3 cup of water chestnuts, diced finely but not minced
• 1 large head of escarole, well rinsed
• 1/4-1/3 cups vegetable oil
• cornstarch
• 4 cups of chicken stock
• 4 oz shiitake mushrooms thinly sliced
• 1 Tbsp vegetable oil
• salt, pepper, and soy sauce

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