I felt like making Chinese. Upon review of what was in the larder, and it the refrigerator, I found we did not have anything defrosted to use. So, I decided to make a trip with George to the newly opened Hale Groves River Market today in Vero Beach. I was told they have, not only citrus fruits but, this location has a complete food market. We agreed it was our duty to check it out to give our opinion of the place for our friends. We also really like poking about in any new place. They not only have citrus fruit. They also have other fresh produce, herbs, and there is a meat counter as well as a seafood counter where I was happy to see they had fresh Wahoo (stay tuned for a fish recipe in the coming days). So upon review of all of the choices, and wanting not to work too hard, I bought some nice looking ground beef ( they identify it as 'steak burger') as well as a few other little goodies here and there. I decided to cook my 'Five Spice Meat Balls'. I hope you enjoy them as much as I do. It has been a really long time since I had cooked this one and was hoping it would be as good as I remembered. This recipe is for 4 people or 2 really hungry ones. You can serve it with rice noodles or rice. I have chosen white basmati rice.
Ingredients:
For the meat balls:
1 1/2 lb lean ground beef
1 tbsp shredded fresh ginger
3-4 cloves fresh garlic finely chopped
Put the following into the same cup
1 tbsp Shaoxing wine (spelled many different ways- Chinese rice wine)
2 tbsp lite soy sauce
1 tsp five spice
1 tsp salt
1/2 tsp white pepper
1/4 tsp Szechuan pepper (optional)
1/4 cup panko (or your choice of bread crumbs)
1 tbsp of peanut oil
For the sauce:
1/4 cup dried Chinese mushrooms
1 tbsp shredded ginger
2 cloves of garlic finely chopped
1 green pepper sliced into strips
1 red pepper sliced into strips
1/2 cup chopped red onions
1 jalapeño pepper finely diced (optional)
1 tbsp Shaoxing wine
2 tbsp tangelo juice (or orange juice)
zest of tangelo (or small orange)
1 tbsp rice wine vinegar
1 tbsp sesame oil
To thicken sauce:
1 tsp corn starch
1 tbsp cold water
Take the Chinese mushrooms and soak in hot water for 30 minutes while you prepare the rest of the recipe. Once the mushrooms rehydrate, do not dispose of the water. Set the liquid aside and chop the mushrooms and place them with the peppers.
Mix all of the ingredients for the meatballs together and let sit for at least 10 minutes before you shape them.
Shape the mixture into small meatballs no larger than 2 1/2 inches in diameter. Heat the pan to medium high and once heated, add the oil.
Once oil is heated, add the meatballs in one layer in the pan and brown on all sides. Once cooked, remove from the pan.
Remove all but 2 tsp of oil. Add the ginger and garlic to the pan and cook stirring quickly until it begins to soften. Add the peppers, onions, and the mushrooms and stir fry till they begin to soften. Once this happens, pour in the liquids and the zest. Scrape all the fond off the bottom of the pan. If you need more liquid, use the mushroom water that was set aside. Pour about 1/8 cup of the liquid, turn down the heat and let it cook down. This will be the sauce for your dish. Once it has cooked down a bit, take the corn starch and add it to the cold water and stir till combined. Slowly pour the mixture into the pan and stir.. It should thicken the sauce. Add the meatballs back into the pan and cook for about 10-15 minutes. Serve with rice.
Enjoy
Ingredients:
For the meat balls:
1 1/2 lb lean ground beef
1 tbsp shredded fresh ginger
3-4 cloves fresh garlic finely chopped
Put the following into the same cup
1 tbsp Shaoxing wine (spelled many different ways- Chinese rice wine)
2 tbsp lite soy sauce
1 tsp five spice
1 tsp salt
1/2 tsp white pepper
1/4 tsp Szechuan pepper (optional)
1/4 cup panko (or your choice of bread crumbs)
1 tbsp of peanut oil
For the sauce:
1/4 cup dried Chinese mushrooms
1 tbsp shredded ginger
2 cloves of garlic finely chopped
1 green pepper sliced into strips
1 red pepper sliced into strips
1/2 cup chopped red onions
1 jalapeño pepper finely diced (optional)
1 tbsp Shaoxing wine
2 tbsp tangelo juice (or orange juice)
zest of tangelo (or small orange)
1 tbsp rice wine vinegar
1 tbsp sesame oil
To thicken sauce:
1 tsp corn starch
1 tbsp cold water
Take the Chinese mushrooms and soak in hot water for 30 minutes while you prepare the rest of the recipe. Once the mushrooms rehydrate, do not dispose of the water. Set the liquid aside and chop the mushrooms and place them with the peppers.
Mix all of the ingredients for the meatballs together and let sit for at least 10 minutes before you shape them.
Shape the mixture into small meatballs no larger than 2 1/2 inches in diameter. Heat the pan to medium high and once heated, add the oil.
Once oil is heated, add the meatballs in one layer in the pan and brown on all sides. Once cooked, remove from the pan.
Remove all but 2 tsp of oil. Add the ginger and garlic to the pan and cook stirring quickly until it begins to soften. Add the peppers, onions, and the mushrooms and stir fry till they begin to soften. Once this happens, pour in the liquids and the zest. Scrape all the fond off the bottom of the pan. If you need more liquid, use the mushroom water that was set aside. Pour about 1/8 cup of the liquid, turn down the heat and let it cook down. This will be the sauce for your dish. Once it has cooked down a bit, take the corn starch and add it to the cold water and stir till combined. Slowly pour the mixture into the pan and stir.. It should thicken the sauce. Add the meatballs back into the pan and cook for about 10-15 minutes. Serve with rice.
Enjoy
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