- 4Servings
- Super Easy
- 15Ingredients
- 15 minPreparation
- 30 minCooking
- 45 Total TimeTotal Time
Take your cooking skills to the next level by cheffing up these hearty ‘Lion’s Head’ Meatballs(opens in a new tab) using Impossible™ Beef Made From Plants and seasoned with Amoy First Extract Reduced Salt Soy Sauce. Grab the family and dig in.
15 Ingredients
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- Impossible™ Beef
- Water Chestnut, diced
- Leeks, sliced
- Fresh Mushrooms
- Chinese Cabbage
- Chinese Celery, diced
- Chili Pepper, diced
- Oil As Needed
- 1 Tablespoon Amoy Vegetarian Oyster Sauce
- 2 1/2 Tablespoons Amoy First Extract Soy Sauce
- 3 Tablespoons Cornstarch
- 1 Tablespoon Amoy Sesame Oil
- Water
- 1 Teaspoon Sugar
- 1 Tablespoon Spring Onion, sliced
PREP THE INGREDIENTS
Ingredients used
- Impossible™ Beef
- Water Chestnut, diced
- Leeks, sliced
- 2 1/2 Tablespoons Amoy First Extract Soy Sauce
- 3 Tablespoons Cornstarch
- 1 Tablespoon Amoy Sesame Oil
- 1 Teaspoon Sugar
In a bowl, combine Impossible Beef, water chestnuts and leeks together. Add in the seasoning ingredients and mix well. Form the mixture into 3 meatballs.
COOK THE MEATBALLS
Ingredients used
- Chinese Cabbage
- Oil As Needed
- 1 Tablespoon Amoy Vegetarian Oyster Sauce
- Water
Heat some oil in a wok and add in the meatballs. Fry until the surface becomes golden, remove from heat and pat dry. Mix vegetarian oyster sauce with water. In a claypot, lay the Chinese cabbage at the bottom, place the meatballs on top and add in the oyster sauce liquid. Cover and cook on medium heat for 10 minutes.
FINISH IT OFF
Ingredients used
- Fresh Mushrooms
Add in the fresh mushrooms and cook for another 5 minutes.
SERVE AND ENJOY
Ingredients used
- Chinese Celery, diced
- Chili Pepper, diced
- 1 Tablespoon Spring Onion, sliced
Garnish with Chinese celery, chopped chili and spring onions, and serve!
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