John Myers
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Mettball Vegetable Wok
The perfect mettball vegetable wok recipe with a picture and simple step-by-step instructions.
For the meatballs:
- 500 g Beef meat
- 0,5 Red chilli pepper
- 1 Small onion (approx. 50 g)
- 2 Garlic cloves
- 1 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Chili powder
For the vegetables:
- 0,5 Red pepper
- 100 g Small mushrooms
- 3 Spring onions
- 1 piece Ginger approx. 20 g
- 6 Onions approx. 250 – 300 g)
- 2 tbsp Soy sauce
- 4 tbsp Sweet chili sauce
- 0,5 tsp Salt
- 0,25 tsp Pepper
For the rice:
- 250 g Rice
- 1 tsp Salt
- Clean, wash and finely dice the chilli pepper. Peel onion and chop finely. Peel and finely dice the garlic cloves. Put the beef mince with the ingredients / spices (diced chili peppers, diced onions, diced garlic, salt, pepper and chili powder) in a bowl, mix well / knead and refrigerate for approx. 30 minutes. With moistened hands, shape meatballs (approx. 30 – 35 pieces / 1.5 – 2 cm diameter) and fry them in a wok with hot oil (½ cup) in portions until golden-brown and take them out again. Clean and wash the peppers and cut into small lozenges. Clean / brush the mushrooms and cut in half. Clean and wash the spring onions and cut diagonally into rings. Peel and finely dice the ginger. Peel and quarter the onions and cut into large wedges. Put the vegetables (diced ginger, paprikarauten, mushroom halves, spring onion rings and onion wedges) in the hot wok and stir-fry for a few minutes. Season with soy sauce (2 tbsp) and sweet chilli sauce (4 tbsp), salt (½ teaspoon) and pepper (¼ teaspoon). Cook rice (see recipe. Cooking rice using the spring rice method) in salted water (1 teaspoon) for about 20 minutes. Serve the meatball vegetable wok with rice. Hurry. Serve with a mixed salad.
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