How to make it

1. For the Meatballs: Add the ground chicken, ground pork, Lee Kum Kee Minced Ginger, scallions, shallot, Lee Kum Kee Pure Sesame Oil, salt, and Lee Kum Kee Panda Brand Cooking Soy Sauce to a bowl. Mix in one direction until combined and develops the consistency of a paste. Then mix in the olive oil and portion the mixture into 6 balls.
2. Heat the vegetable oil in a large pan over medium low heat. Add the meatballs to the pan and cook on each side for 4 minutes. Remove the meatballs from the pan and set them aside. 
3. For the Sauce: Heat the Lee Kum Kee Pure Sesame Oil in the pan over medium low heat. Add the ginger and scallion and sauté for 1 minute until fragrant. Transfer the meatballs back to the pan. Add in the shiitake mushrooms, the thicker pieces of napa cabbage, chicken stock, Lee Kum Kee Panda Brand Cooking Soy Sauce, and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Bring the mixture to a simmer. Cover with a lid and cook over medium heat for 15 minutes. Add in the thinner pieces of cabbage and bok choy. Cover and cook for another 5-10 minutes until the cabbage and bok choy are cooked.
4. Remove the pot from heat and enjoy!