Tuesday, July 29, 2014

Asian meatballs with vegetables


Just like American-Chinese food here, Korean-Chinese food is also very popular in Korea. This is called 'Nanjawanseu' in Korean-Chinese menu and considered fancy. But really, it's just meatballs and vegetables with sauce. Perfectly soupy sauce to go over some rice. 

Usually these meatballs are pan fried but I like baking them as it's healthier and easier. When my tot was smaller, I used to make baby version of this dish for him with baby meatballs, just a few drops of sauce and mostly homemade chicken stock, instead of water. I remember him devouring the whole thing and left with sauce all over the place. That face..my gosh, so messy, so cute. =) 

When I make meatballs with all beef, I find it a little dry so I usually mix with some pork but I used organic grass fed ground beef for this, it was so tender. It almost melted in my mouth. What a difference it makes. But if you can't get to it, meatball blend will do the trick too.

Asian meatballs with vegetables 

*Serves 4

Ingredients :
3 scallions, cut to thick julienne strips
2 heads of baby bakchoy, separated
2 cups shitake or cremini mushrooms
2 cloves garlic, minced
2 Tbsp vegetable oil
2 Tbsp corn starch
2 Tbsp water

1.25 - 1.5 lbs ground beef 
2 eggs
2 cloves garlic, minced
1 tsp ground ginger
1/2 tsp pepper
1 tsp salt
2 Tbsp mirin or cooking wine
6 Tbsp corn starch

1 cup water
1.5 Tbsp oyster sauce
2 Tbsp soy sauce
2 Tbsp mirin or cooking wine
2 tsp sugar or agave syrup
1/2 tsp sesame oil(optional)

Directions :

1. Add all the meatball ingredients in a large bowl and mix well. Make about 1.5 inches meatballs and broil for 15 minutes. 

2. Make the sauce and set aside.

3. In a large skillet or a wok, heat vegetable oil. Saute garlic and add scallion, mushroom and bakchoy to it. 

4. Add sauce and bring it to boil. Add meatballs to it. Once it starts to boil again, mix water and corn starch and add in. Stir. Serve immediately. 

No comments:

Post a Comment