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1
Bring 2 cups water to a boil; add in salt, then the rice; when the water returns to a boil, decrease heat to a simmer and cover the pot; simmer for 20 minutes or until the water is absorbed; set aside.
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2
Drizzle some oil in a small nonstick skillet preheated to med-high heat; then cook the mushrooms and garlic for 3-4 minutes; season with a little salt.
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3
Remove from the pan and cool for 5 minutes.
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4
Pour 2 inches of oil in the bottom of a large wok or wok-shaped skillet and heat over high heat.
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5
Place pork in a bowl; add in the mushroom/garlic mixture, tamari, egg, a few spoonfuls of the cornstarch, and pepper.
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6
Use a pair of chopsticks to mix the meat, stirring only in one direction until combined; the mixture will be wet.
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7
Place all but one tablespoon of the remaining cornstarch on a plate.
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8
Form 10-12 large soft meatballs and dust them lightly but evenly in the cornstarch.
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9
When the oil smokes, add the balls and flash-fry them for 2 minutes on each side, or until deep golden in color; drain the balls on paper towels.
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10
In a deep pot, heat the chicken stock to a bubble; add half of the cabbage, then layer in all the balls and the remaining cabbage.
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11
The pot should be filled to the top; place lid on pot and simmer 10 minutes; the cabbage will cook down and add to the broth, remove a ladleful of broth to a small bowl and dissolve a tablespoons of cornstarch in it, then return it to the pot.
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12
Simmer with the lid off for a minute or two to thicken the broth.
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13
Serve the cabbage in a pile, the meatballs in the middle (a head surrounded by a manelions head).
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14
Serve with rice and extra tamari.
