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    Szechuan Braised Meatballs


    Source of Recipe


    Internet

    Recipe Introduction


    Prep: 35 minutes

    List of Ingredients




    1 pound 93%-lean ground beef
    1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
    2 teaspoons plus 1 tablespoon cornstarch, divided
    1/2 teaspoon five-spice powder, (see Shopping Tip)
    1/4 teaspoon salt
    1 cup reduced-sodium beef broth
    4 teaspoons canola oil, divided
    2 cloves garlic, minced
    1/2 teaspoon crushed red pepper, or to taste
    1/4 cup Szechuan sauce, (see Shopping Tip)
    4 cups shredded napa (Chinese) cabbage
    1 15-ounce can straw mushrooms, rinsed
    2 scallions, sliced (optional)

    Recipe



    Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
    Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
    Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).
    Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.
    We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. Make it a meal: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.


 

 

 


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