Schezuan Meatballs
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February 18, 2021
Meatballs is a big favorite of kids and adults. But these bites of deliciousness cannot be found in restaurants. This homemade Schezuan classic is glossy and spicy, with ground meat, bok choy, red peppers and served with white rice. One, your family will thank you for – after all, a happy family is one that is well fed.
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Ingredients
Adjust Servings
| 1 lb. extra lean ground meat | |
| 4-5 finely grated garlic | |
| 1 tsp black pepper | |
| 3 tsp soya sauce | |
| 2 tbsp Sherry or Shaoxing cooking wine | |
| 1 egg | |
| 1 cup finely chopped scallions | |
| 3 tsp Tapioca starch | |
| 1/2" julienned ginger | |
| 2 red peppers chopped in 1” squares | |
| 2 baby bok choy chopped – separate the white stem and green leaves | |
| 3 tbsp. Oyster flavored sauce | |
| 2 tbsp Chilli oil | |
| 1/2 cup stock | |
| 1 tbsp sesame oil |
Directions
1.
Knead the meat, like making a dough, till it is sticky and firm.
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2.
To the meat, add garlic, black pepper, 2 tsp soya sauce, Shaoxing wine, egg, ½ cup scallions, 2 tsp Tapioca starch and mix well. Let it rest for ½ hour.
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3.
Wet your hands and make medium sized balls.
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4.
Heat 1 tbsp oil in a non-stick pan, add the meatballs, cover and steam for 10 minutes. When cooked remove and keep aside.
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5.
Fry ginger, red peppers, the white of the bok choy and stir-fry.
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6.
Add oyster sauce, 1 tsp soya sauce, chilli oil, meatballs and stir fry for 10 minutes, then add bok choy greens.
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7.
For more sauce add some stock.
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8.
Make a slurry with 3 tbsp water and 1 tsp starch and stir to thicken the sauce
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9.
Drizzle some sesame oil, garnish with green onions and serve with rice.
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Notes
Remember to serve it with Love!
