Chinese No-Meat Balls
Source of Recipe
Marla
List of Ingredients
Chinese No-Meat Balls (vegetarian)
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
Recipe
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.
Yield: 8 servings.
Serving size: 3 no-meat balls. Per serving: 79 calories, 1 g total fat (0.1
g sat fat), 8 g pro, 9 g carb, 350 mg sodium, 0 mg cholesterol.
*Morningstar Ground Meatless, Green Giant Harvest Burgers for Recipes and
Lightlife Gimme Lean are a few of the soy crumble choices.
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