John Myers
Contents
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Ingredients
Meatballs:
- 500 g Ground beef
- 1 Clove of garlic
- 30 g Onion
- 10 g Ginger already peeled
- 1 tbsp Chopped parsley
- 1 Egg yolk
- 1 tbsp Tomato paste
- 0,5 tsp Pepper
- 1,5 tsp Salt
- 1 tsp Ground coriander
- 1 pinch Cumin
- Panko flour for rolling
Vegetables:
- 150 g Snack peppers colorful
- 100 g Spring onion sticks
- 100 g Zucchini
- 3 small Onions, red
- 3 Garlic cloves
- 1,5 Chilli red, dried or fresh
- 10 g Ginger, already peeled
- 50 g Bamboo shoots from the jar
- 50 ml Soy sauce dark
- 25 ml Chili sauce
- 250 ml Water
- 1 tsp Toasted sesame oil
- 1 Splash Rice vinegar
- Salt, pinch of sugar
- Cornstarch mixed in water.
Instructions
Meatballs:
- Chop or grate the peeled ginger very finely. Peel the garlic, chop very finely. Peel the onion, chop very finely. Wash the parsley, spin it out, chop it very finely.
- Put the meat, egg yolk, tomato paste, all the ingredients prepared above and the specified spices in a bowl and knead well with your hands. Shape the dough into small balls about 5 cm and roll them thoroughly in the panko flour. Press lightly with your hands again. A little tip: Do not bake the balls right now, but first prepare the vegetables (see below) and keep them ready, then they go away quickly afterwards. Possibly also put the rice on now.
- Preheat the oven to 50 °. Heat about 2 cm of rice germ oil in the wok and fry the balls in it. When they are crispy, remove them from the oil, drain on paper towels, place on a plate and keep warm in the oven.
Vegetables:
- Wash the bell peppers, cut in half, remove the core, remove the stalk and cut into coarse diamonds. Clean the spring onions and cut into coarse diamonds. Wash the zucchini. Remove the stem end and cut into the same diamonds as the rest of the vegetables. Peel the onions, cut sixths lengthways. Peel the garlic and cut into fine slices. Halve the chilli, remove the core, remove the stem and cut into fine strips. Cut the peeled ginger into small cubes. Drain the bamboo shoots.
- Dispose of excess frying oil from the wok and leave only enough so that the vegetables can be tossed in it. Since it should stay very crisp, you can now put all the prepared vegetables in the wok at once and swirl them thoroughly while stirring. When it starts to turn slightly translucent on the outside, pour in the chili sauce, soy sauce and water and cook the vegetables in it for about 1 minute. Season everything with the sesame oil, rice vinegar, salt and sugar and thicken with a little cornstarch mixed with water. Put the meatballs in the vegetables, toss them in them and glaze them with the sauce.
- We had rice noodles that we made ourselves. But it is not mandatory, you can of course serve conventional rice with it. .... I just didn't have any more in stock. But rice flour ..... and so was experimented. The recipe is set separately (see my KB) .......... Bon appetit.
