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4 servings, 1/4 recipe (190 g) each
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Shanghai bok choy has a pale green stalk. Regular bok choy has a white stalk. Both are available in regular and baby size.
Transfer meatballs from saucepan to bowl, reserving cooking liquid in pan. Mix 1 Tbsp. each corn starch and water; add to liquid. Cook and stir with whisk on medium-high heat until thickened. Pour over meatballs; toss to coat.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.