Ingredients (serves 2-3):
- 200g of pork mince
- 2 garlic cloves
- 4 spring onions – sliced
- 1 teaspoon of chilli flakes
- 2 tablespoons of oyster sauce
- 50g of mushrooms – sliced
- 500ml of chicken stock
- 6-8 leaves of chinese leaf or ramone lettuce – cut in half lengthways
Start by mixing together the pork, garlic, half of the spring onion and half of the chilli in a bowl. Season with salt and pepper before grabbing portions of the mix and forming into smooth balls. Heat 1 tablespoon of oil in a pan and fry the balls until golden brown all over. In a large saucepan pour in the chicken stock and oyster sauce, bring to the boil and then add in the mushrooms. Simmer until the mushrooms are just going soft then add the chinese leaf and meatballs. Simmer until the leaves are just starting to wilt then add in the remaining chilli flakes. Season to taste, using soy sauce instead of salt if required. Serve up when everything is piping hot and scatter over the remaining spring onions.
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