Save to your scrapbook
Garlic & ginger meatballs with shredded greens
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g pack veal meatballs
½ tsp cornflour
1½ tbsp maple syrup
2 tbsp soy sauce
350g spring greens, thick stalks removed
1 tsp wok oil
1 green chilli, finely chopped
3 cloves garlic, thinly sliced
15g piece ginger, finely chopped
1 bunch continental salad onions, thinly sliced
1. Heat a dry frying pan, preferably nonstick, and fry the meatballs for 10 minutes, shaking the pan frequently until golden, the juices run clear and there is no pink meat. Lift out onto a plate. Blend the cornflour in a small bowl with 1 tbsp water. Add another 3 tbsp water, the maple syrup and soy sauce. Roll up the spring greens and shred as finely as possible.
2. Add the oil to the frying pan and fry the chilli, garlic and ginger for 1 minute. Stir in the salad onions and spring greens and stir fry for 2-3 minutes, until the greens are soft and wilted. Add the beansprouts and stir fry for 3 minutes more, until piping hot throughout. Meanwhile, cook the rice according to pack instructions.
3. Spoon the greens onto serving plates. Return the meatballs to the pan with the soy sauce mixture and cook gently until the sauce is thick and glossy. Spoon onto the greens and serve with the rice.
Cook’s tipFor a milder flavoured alternative to spring greens, use shredded pointed cabbage or Chinese leaves. Brussels sprouts also work well.
Typical values per serving:
2 of your 5 a day/high in protein
This recipe was first published in January 2022.