Chinese No-Meat Balls
Source of Recipe
Aunt Saunny
1 pkg (14 ounce) beef-flavored soy crumbles
2 tsp minced fresh ginger
1 clove garlic, minced
1 Tbs cornstarch
1 tsp sugar
2 tsp rice vinegar
2 green onions, thinly sliced
1 Tbs lower-sodium soy sauce
1 cup vegetable broth
1-1/2 tsp dark sesame oil
2 tsp minced fresh ginger
1 clove garlic, minced
Mix together the soy crumbles, 2 tsp fresh ginger and 1 clove garlic. Form into 24 balls, 1" in diameter. Brown the balls in a non-stick skillet over moderate heat. Meanwhile, combine the cornstarch, sugar, vinegar, soy sauce and vegetable broth. Set aside. In a medium saucepan, heat 1/2 tsp of the sesame oil over moderate heat. Add the ginger and garlic and cook briefly; do not let them brown. Stir in the vegetable broth mixture and heat to boiling, stirring occasionally. Mix in the green onions and remaining 1 tsp
sesame oil and remove from heat. Pour the sauce over the browned meatballs.
Serve warm with toothpicks.
|
|
member logon
