Asian Meatballs with Vegetables
Ingredients
- For the meatballs
- 50 grams breadcrumbs
- 2 Tbsps soy sauce
- 2 Tbsps Oyster sauce
- 4 Tbsps Shelled peanut
- 1 large red onion
- 1 garlic clove
- 500 grams mixed Ground meat
- ground Cumin
- 2 Tbsps Pastry flour
- 6 Tbsps sesame oil
- For the vegetables
- 2 heads Bok Choy
- 2 bunches scallions
- 200 grams shiitake mushrooms
- 2 sesame oil
- 3 tsps powdered sugar
- 150 milliliters Plum wine
- 2 tsps Fish sauce
- ½ bunch cilantro
- 1 red chili pepper
Preparation steps
For the meatballs, mix the breadcrumbs with soy and oyster sauce and let stand 10 minutes. Toast the peanuts in a frying pan, remove and chop. Peel and chop the onion and garlic. Combine the ground beef, peanuts, onion, garlic and breadcrumbs. Season with cumin and a pinch of salt and knead until thoroughly combined. Shape the mixture into small meatballs. Dip the meatballs in flour. Heat sesame oil in a pan and saute the meatballs.
Trim and rinse the vegetables. Cut the bok choy lengthwise into quarters and the scallions into bite-sized pieces. Saute in oil, sprinkle with sugar, caramelize and deglaze with plum wine. Rub the mushrooms with a paper towel, cut into strips, and add to the pan. Rinse the chile pepper, cut lengthwise, remove the seeds, remove the white membrane and finely chop. Rinse cilantro, shake dry and finely chop finely, setting aside a few leaves for garnish. Combine the meatballs and vegetables and serve in a small bowl garnished with cilantro.
