We took the Asian cut as a challenge
And we brought you another recipe that is worth a look,
This time by Judith Zucker Bergman.
who has already shared several recipes with us and some of them are already on our blog.
Don’t forget any original recipe you send,
receives a place of honor in the recipes section of our website,
with links to your social networks, blog or store,
And more than that – we will celebrate in a post with a tag on our Facebook page.
So yes, these are meatballs,
But here the sauce absolutely makes the dish.
Recommended and should be tried at home, even for Friday dinner
That will make you super investors with zero effort ?
So what did we bring you?
Juicy meatballs wrapped in a rich and indulgent sauce,
A comforting dish that is an experience.
So let’s dive into the long but simple recipe:
?? for the pills:
1 bag Creative Pea style meat/chicken/fish. (If fish, add freshly squeezed lemon juice)
1.5 cups of water
—-> mix in a bowl
⅓ cup olive oil
4 tablespoons of soy sauce
pepper to taste
1 chopped onion
5 cloves of crushed garlic
1 tablespoon grated fresh ginger
—-> add, mix and let the pulp rest for about 10 minutes. (In the meantime, you can prepare the vegetable bowl and the sauce bowl)
—-> make balls
3 tablespoons of olive oil – for the pan.
—-> Fry the balls well in a wok pan while occasionally tossing until nicely browned on all sides and place them on a plate to the side.
—-> Into the oil left in the wok, stir-fry recommended vegetables prepared in advance:
1 onion – coarse strips
½ dark green pepper – cut into squares
½ red pepper – cut into squares
½ yellow pepper – cut into squares
1 red chili pepper cut into rings without the seeds.
5 sliced garlic cloves.
2 stalks of celery – cut into strips.
1 carrot – slice.
1 cup diced eggplant / a few small broccoli florets and/or snow peas.
Sliced mushrooms.
—-> Fry the vegetables while sautéing, on a large flame for about 2 minutes in the oil left in the pan from frying the balls.
—-> add the well-roasted balls to the lightly fried vegetables.
For the sauce:
2 tablespoons of cornflour
½ cup of water
½ cup sweet chili sauce
2 tablespoons of silane
¼ cup soy sauce
1 tablespoon of peanut butter
2 tablespoons grated ginger root.
—-> Mix the sauce liquids well in a bowl until the cornflour dissolves
and pour wok over the meatballs and vegetables. Mix and roast everything together for another 5 minutes, until the sauce liquids are partially reduced. turn off the gas.
A handful of coriander leaves
A handful of green onions – thinly sliced diagonally.
2 tablespoons toasted sesame
—-> sprinkle over
A little sesame oil – sprinkle on top,
and serve hot with white rice.
enjoy your meal
Judith Zucker Bergman’s Facebook: https://www.facebook.com/yhwdyt.zwqr
