Pan Sticky Asian MeatBalls Recipe
Pan Sticky Asian MeatBalls Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Pan Sticky Asian MeatBalls" recipe we have found so far.
Pan Sticky Asian MeatBalls
Recipe Information
Recipe Yields: 4
Cuisine: Asian
Ingredient Tags: baby bok choy cornflour dark brown sugar dark soy sauce garlic cloves ginger low sodium soy sauce pork mince rice wine sesame oil spice powder spring onions Sriracha sauce sugar snap peas sunflower oil white pepper
⇓ Scroll down to see full recipe instructions. ⇓
INGREDIENTS
For the meatballs:
- 750g pork mince
- 6 spring onions, finely sliced
- 3 garlic cloves, finely minced
- 1 tbsp dark soy sauce
- 1 tsp white pepper
- 1 tsp 5 spice powder
- Sunflower oil, for frying
- For the greens:
- 2 baby bok choy, sliced roughly in quarters
- 8 spring onions, sliced in 1 inch pieces on the diagonal
- 200g sugar snap peas
For the sauce:
- 100ml of low sodium soy sauce
- 100ml of rice wine
- 3 tbsp sesame oil
- 1 tsp cornflour
- 1 tsp white pepper
- 1 tbsp sriracha sauce
- 3 garlic cloves, finely minced
- 1 thumb sized piece of ginger, finely minced
- 3 tbsp dark brown sugar
To serve:
- Sesame seeds
- Coriander leaves, picked
- Basmati rice, cooked
INSTRUCTIONS
- Whisk together all the ingredients for the sauce in a bowl and set aside.
- Place all the ingredients for the meatballs in a bowl and thoroughly combine. Take small pieces of the meat mix and roll into meatballs and set aside on a plate.
- Place a large high sided pan over a medium high heat and add 1-2 tbsp of sunflower oil. Fry the meatballs until browned on all sides (do this in 2 batches if the meatballs don’t all fit at once). As soon as the meatballs are browned, add the sauce to the pan and continue to cook for 3-5 minutes until the liquid is reduced and starting to become sticky. Stir regularly to coat the meat balls.
- Add the bok choy, spring onions and sugar snap peas to the pan and toss gently to coat in the sauce. Cover with a lid and cook for a further 3-4 minutes until the veggies are just tender, be sure not to over cook them or they will just turn soggy.
- Serve the whole pan straight to the table, sprinkle with sesame seeds, coriander leaves and bowls of rice.
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