Description
This sweet and savory Asian-inspired dish with hints of ginger and green onion will be a tasty, fun hit with the whole family!
Ingredients
- FOR THE MEATBALLS:
- 1-½ pound Ground Pork
- ⅔ cups Finely Chopped Green Onions
- 3 cloves Garlic, Minced
- 1-½ Tablespoon Soy Sauce
- 1 teaspoon Dry Ginger
- 1 Tablespoon Vegetable Oil, For Cooking
- FOR THE PEANUT SAUCE:
- ¼ cups Peanut Butter
- 1 teaspoon Dark Brown Sugar
- 1 Tablespoon Soy Sauce
- 4 Tablespoons Water
- FOR THE BOK CHOY:
- 1 head (large) Bok Choy, Chopped, Stems And Leaves Separated
- 1 cup Sliced Green Onions
- 2 cloves Minced Garlic
- 2 teaspoons Sesame Oil
- ½ teaspoons Cornstarch
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Dark Brown Sugar
Preparation
Mix meatball ingredients and roll mixture into meatballs. Place on a skillet oiled with the vegetable oil. Each meatball should be made of about 1 tablespoon of meat and you should end up with approximately 25 meatballs. Cook over medium heat for 2–3 minutes on each side. Once meatballs are cooked through, remove from skillet and set aside.
While meatballs are cooking, make the peanut sauce. Simply whisk together the ingredients and set aside to serve with the meal later.
Once the meatballs are done cooking, drain excess fat from the skillet but leave some of the meat drippings and a light coating of oil in the pan. Add bok choy stems to the skillet and sauté for 4 minutes. Next add bok choy leaves, green onion and garlic and sauté for 2 more minutes. Add meatballs back into skillet.
While greens are cooking, whisk sesame oil, corn starch, soy sauce and brown sugar in a small bowl. Turn the heat to high and add the soy sauce mixture to the skillet. Cook on high until the sauce begins to bubble, then cook for 1 more minute to thicken the sauce. Remove from the heat. Serve hot with the peanut sauce.
