Tong Yuan Recipe (mochi ball veggie soup) Part 2

Ingredients: 

• about 8 cups full of mochi balls (more or less depending how much you want to eat)
• 1/4 lb of lean pork
• 1/4 lb of shrimp
• 2 Chinese sausage (cut up in slices)
• 1 tbsp of rice wine 
• 1 tbsp of soy sauce
• 1/2 teaspoon of oyster sauce 
• 1/2 tsp of sugar
• 1/2 tsp of salt
• 1 tbsp of sesame oil
• 1/2 corn starch
• 1 stalk of green onion and 1 bunch of cilantros (cut into 1 inch sticks) 
• 2 small slice of ginger
• 6 leaves of napa cabbage (cut into small strips) 
• 1 can of chicken broth
• 2 carrots and 1 medium size daikon 
• 4 shitaki mushroom (presoaked from the night before)

Preparation: 

Mix pork, wine, soy sauce, oyster sauce, sesame oil, corn starch,sugar and salt in a bowl and set aside.  Boil a pot of water and place mochi balls into the pot.  Once the mochi balls are ready, drain and set aside.  Heat up a pan with a three table spoon of oil, 2 clove of garlic and 1/4 and stir fry the pork, sausage, napa cabbage, carrots, daikon and set aside.  In a pot of boiling water, add chicken broth, stir fried mixture, ginger slices, mushrooms and shrimps.  When the soup is done add the green onion (and or cilantros) to garnish the soup.

Author's Input:
I love this soup because it warms you up from the inside.  This soup is very healthy to eat because it's packed with veggies.  This is also my daddy's favorite soup.  When my mommy makes this soup for us he acts like a kid.  He usually is the first to get a hearty bowl of this soup.