MUM'S CHINESE MEATBALLS AND CABBAGE
Serves a hungry lot
500g lean beef or pork mince
2 tbsp Kikkoman soy
1 tbsp sherry
2 tsp salt
1 tbsp cornflour
1 cup tomato sauce
6 tbsp brown sugar
90ml ginger beer
1 1/4 cups water mixed with 1 tbsp cornflour
2 tsp crushed garlic and crushed ginger
1 onion, peeled and thinly sliced
1/2 wong bok (Chinese long cabbage), washed and shredded
2 buk choy, washed and shredded
1 head celery, just the top third used and sliced
6 tbsp vegetable oil
In a bowl, mix the lean mince, soy, sherry, salt and cornflour together.
Roll into large walnut-sized balls.
Heat the wok, add half the vegetable oil and fry meatballs until just cooked. Place into a bowl and cover to keep warm.
To make the sauce: in a saucepan bring to the boil the tomato sauce, brown sugar and ginger beer. Whisk in the water and cornflour to thicken, then take off the heat.
Heat the remaining vegetable oil in a wok.
Add the garlic and ginger and fry briefly to colour, then add the onion, cabbages and celery. Stir-fry until wilted.
Place on a heated platter, scatter over meatballs and dress with the sauce.
Mum's Chinese meatballs and cabbage
Photo / Ian Jones
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