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Mix Together Ingredients For The Meatballs. Shape The Mixture Into 4 Large Meatballs. Wash And Remove All The Sandy Particles From Bok Choy. Cut Crosswise Into 2 Inch Sections. Heat 3 Tb Oil In A Wok. Fry 2 Meatballs At A Time Until Both Sides Are Brown (About 3 Minutes.) Remove, And Fry The Other 2 Meatballs. (Use More Oil If Frying In A Saucepan.) Remove All But 2 Tb Oil From The Wok, Stir-Frying Vegetables For 1-2 Minutes Over Medium Heat. Remove Wok From The Heat. Line The Stems Of The Vegetable In The Bottom Of A Casserole. Place The Meatballs On Top, Then Cover With The Leaves Of The Vegetable. Add Soy Sauce, Sugar, And Sherry; Bring To A Boil, Then Simmer On Low Heat With Cover On For 30 Minutes.
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