Every once in a while I get in health kick and become very conscious of what I’m eating. While on the pursuit of healthfulness I went to eatingwell.com for recipe ideas. I decided to venture away from the types of food I normally eat and I decided to try a recipe called…
Szechuan Braised Meatballs
(The reason I call this entry “Just a little bit different” is because some of the essential items of the recipe were substituted. They were substituted because I couldn't find most of these things in the store.)
1 lbs ground beef
1 6oz can of water chestnuts, drained and chopped
3 tsp of cornstarch
½ tsp 5-spice powder - Emerial’s Asian spice
¼ tsp salt
1 cup reduced-sodium beef broth
4 tsp canola oil -Vegetable oil
2 cloves minced garlic
½ tsp crush red pepper flakes
¼ cup Szechuan sauce - Hunan sauce
4 cups shredded napa cabbage - Romain hearts
1 50oz can straw mushrooms - Something that looked like a long skinny straw mushroom
- Gently mix beef, water chestnuts, 2 tsp cornstarch, 5-spice, and salt in a medium bowl.
- Shape mixture into 12 balls.
- In another bowl, whisk broth and remaining cornstarch until smooth.
- Heat 2 tsp oil in large nonstick skillet over medium heat.
- Add meatballs and cook until brown, about 3 minutes. Transfer to a plate.
- Add remaining oil to pan with garlic and crushed red pepper flakes. Stir for about 30 seconds.
- Add broth mixture, Szechuan sauce, cabbage, and mushrooms. Cook and stir until cabbage is wilted.
- Reduce heat to simmer, return meatballs to the pan, cover and cook. About 8 – 10 minutes.
- Sprinkle with scallions.