Lion's Head Meatballs with Rice and Greens

Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Cover and set aside until ready to serve.

Peel and finely grate ginger. Crush garlic. Drain water chestnuts and finely chop. Finely chop spring onions. Place ginger, garlic, water chestnut, spring onion, ½ the oyster sauce, panko breadcrumbs and egg in a bowl and mix well to combine. Add pork mince and mix well to combine completely.

Using slightly damp hands, divide mince mixture into 4 equal-size portions and roll into balls. Heat oil in a medium frypan over medium-high heat. Add meatballs and cook, turning occasionally, for 7–8 minutes or until golden brown all over.

Place cornflour and 125ml (½ cup) water in a bowl and mix to combine. Add to frypan with remaining oyster sauce and soy sauce. Reduce heat to low, cover with a lid and cook for 4–5 minutes or until sauce has thickened and meatballs are cooked through.

Meanwhile, cut bok choy into quarters and cook in a saucepan of boiling water for 2 minutes or until tender. Drain well

Divide bok choy between bowls. Top with meatballs and sauce from frypan. Serve with rice on the side.