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.
