Delichay
Cedar Rapids, Iowa
Manchurian Balls
4 cups ground beef (Petite Shoulder Tender}
2 cups chopped cabbage
½ cup chopped carrots
2 tablespoons minced ginger
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon red chili powder
½ teaspoon black pepper
5 tablespoon corn flour
3 tablespoon All purpose flour
1/3 cup water
Soybean oil – for frying
Sesame seeds and Green onions, garnish
In a medium mixing bowl add cabbage, carrots, ground beef, bell peppers, ginger-garlic, mix well. Add salt, red chili powder, black pepper, corn flour, all purpose flour. Mix well.
Add water; mix well. Form the mixture into golf-sized balls. Place the balls on a sheet pan. Bake for 20 minutes. When ready to serve, garnish with sesame seeds and green onions.
Manchurian Gravy
2 tablespoons soybean oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 cup chopped red onion
1 cup chopped bell pepper
2 tablespoons Tomato Ketchup
4 tablespoons Lola’s original sauce
4 tablespoons chili garlic sauce
2 tablespoons soy sauce
1 cup cold water
1 tablespoon corn starch
1 teaspoon salt
1 tablespoon Bourbon Whisky
In a medium saucepan, add oil, heat. Add ginger, garlic, onion, bell peppers; sauté lightly. Add tomato ketchup, Lola’s original, chili garlic sauce and soy sauce; stir to blend.
In a separate bowl, add 1 cup cold water. Add corn starch & bourbon whiskey; Stir well. Add to the saucepan. Continue stirring to avoid lumps; simmer for 2 minutes.
Soy Rice Pilaf
1 tablespoon soybean oil
1 tablespoon cumin seeds
1 teaspoon ground cloves
1 cup shelled edamame, cooked
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon paprika
3 cups steamed basmati rice
¼ cup cilantro, chopped, optional
In a medium saucepan, add oil; heat. Add cumin seeds, sauté until well-browned.
Add cloves, edamame, salt, turmeric and paprika. Add steamed basmati rice. Toss and mix well. Garnish with cilantro if desired.
To Serve-
Place meatballs in serving dish, add gravy. Add pilaf to another serving dish. Serve with meatballs.
Yield: approximately 6-8 servings
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