AuthorBiteSizedA succulent Chinese style meatball!
Combine all the meatball ingredients except for the cooking oil.
Mix vigorously for 5 mins or until it resembles a paste.
Device the meat mixture to 8-9 equal parts then shape into a ball
In a small pot, add the oil until it’s filled halfway. Pre-heat the oil to 350F over medium-high heat. Cook the meatballs by batch for 2 mins or until they turn golden brown. Set aside
Saute the ginger for 1 minute over high heat. Add the shaoxing wine, soy sauce, oyster sauce, water and brown sugar. Boil for two mins before adding the meatballs. Simmer for 10 mins. Turning the meatball halfway through.
To thicken the sauce, add the slurry and boil for another miinute. Stir in the green part of the onion leeks.
Finish with the sesame oil then transfer to a serving bowl with the bokchoy.
Ingredients
Directions
Combine all the meatball ingredients except for the cooking oil.
Mix vigorously for 5 mins or until it resembles a paste.
Device the meat mixture to 8-9 equal parts then shape into a ball
In a small pot, add the oil until it’s filled halfway. Pre-heat the oil to 350F over medium-high heat. Cook the meatballs by batch for 2 mins or until they turn golden brown. Set aside
Saute the ginger for 1 minute over high heat. Add the shaoxing wine, soy sauce, oyster sauce, water and brown sugar. Boil for two mins before adding the meatballs. Simmer for 10 mins. Turning the meatball halfway through.
To thicken the sauce, add the slurry and boil for another miinute. Stir in the green part of the onion leeks.
Finish with the sesame oil then transfer to a serving bowl with the bokchoy.
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