John Myers
Contents
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Ingredients
Meatballs:
- 400 g Ground beef
- 25 g Breadcrumbs
- 1 Egg yolk
- 2 tsp Chili powder
- 1 tsp Five-spice powder
- 2 tbsp Hoisin sauce
- 1,5 tbsp Soy sauce light
- Salt
- 100 g Finely ground almonds for rolling
- 1 tbsp Sesame black for rolling
- Oil for deep-frying
Vegetables and glass noodles:
- 150 g Snack tomatoes mini
- 400 g Colorful peppers
- 1 size Red peppers
- 100 g Cabbage
- 100 g Snow peas
- 100 g Soybean sprouts
- 3 tbsp Soy sauce light
- 3 tbsp Pomegranate syrup
- 5 tbsp Rice wine
- 1 tbsp Honey
- Salt
- 1 tbsp Chilli flakes
- 2 easily gehl. tsp Rice starch (alternatively potato starch)
- 60 g Glass noodles uncooked
- 2 tbsp Wok or peanut oil
Instructions
Meatballs:
- Put all the ingredients in a bowl and knead with your hands. Form balls the size of table tennis balls. Mix the grated almonds and sesame seeds together and roll the balls around in them. Hold ready.
Vegetables and glass noodles:
- Remove tomato stalks, quarter. Wash the peppers, cut in half, remove and core the stem and cut into bite-sized pieces. Halve the pepper, remove the stalk, remove the core and cut the halves crosswise into thin strips. Cut the pointed cabbage into thin strips. Cut snow peas into rhombuses. Drain the soybean seedlings well. Cook glass noodles according to the package instructions, rinse with cold water and drain well. Have everything ready.
Completion:
- Heat the oven to 60 °. Heat enough frying oil in a higher pot. When it has reached 160 °, fry the balls in 4 portions until crispy. Put 2 layers of kitchen paper on a large plate, degrease the balls and keep them warm in the oven. So fry all of them one after the other.
- Then heat 2 tablespoons of wok or peanut oil in a very large pan (or a wok), add all of the vegetables at once and cook for about 3 minutes, constantly tossing and turning. Then stir in the soy sauce, syrup and rice wine and let everything simmer gently for another 2 minutes (everything should still be crisp). Season to taste with honey, salt and chilli flakes, slightly sweet and hot, stir in the starch mixed with a little water and let it thicken for a short time. Just before serving, fold in the glass noodles and meatballs and then ................. just let them taste.
- The link for Chili Powder: Make your own Asian spice mixes for stockpiling
