RCI-SN.002.0089.001
Chinese No-meat Balls
Yield: 8 servings. Serving size: 3 no-meat balls.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- pkg (14 ounce) beef-flavored soy crumbles <ref>Morningstar Ground Meatless1 unitGreen Giant Harvest Burgers for Recipes and Lightlife Gimme Lean are a few of the soy crumble choices.</ref>
- 2 tsp
- garlic1 cloveminced
- 1 unit
- 1 tsp
- 2 tsp
- green onions2 unitthinly sliced
- tbs lower-sodium soy sauce1 unit
- 1 cup
- 1½ tsp
- 2 tsp
- garlic1 cloveminced
Method
1
Combine the beef-flavored soy crumbles, minced ginger, minced garlic, cornstarch, and sugar in a large bowl, mixing until the ingredients are evenly distributed and the mixture begins to hold together.
2
Form the mixture into 12–16 balls, each approximately 1½ inches in diameter, using your hands or two spoons to shape them.
3
Heat the dark sesame oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
1 minutes
4
Add the formed balls to the hot skillet, working in batches if necessary to avoid overcrowding, and cook for 4–5 minutes until they are lightly browned on all sides.
5 minutes
5
Remove the browned balls from the skillet and set aside on a plate.
6
In the same skillet, add the vegetable broth, rice vinegar, and soy sauce, stirring to combine and scrape up any browned bits from the bottom of the pan.
7
Return the balls to the skillet and stir gently to coat them with the sauce.
1 minutes
8
Simmer the balls in the sauce for 8–10 minutes until they are heated through and the sauce has thickened slightly.
9 minutes
9
Transfer the balls and sauce to a serving dish and garnish with the sliced green onions.