Skip to main content
Link copied. Share it on your favorite social network!

ImpossibleTM Braised “Lion's Head”

by
Recipe Image - Braised Lions Head Meatballs
START COOKING!
  • 4

    Servings
  • Showing Off
  • 18

    Ingredients
  • 30 min

    Preparation
  • 30 min

    Cooking
  • 60 Total Time

    Total Time

Start cooking Impossible Braised "Lion's Head"!

18 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Pack Impossible™ Beef Made From Plants
  • 1 Each Wood Fungus
  • 3 Each Dried Chinese Mushrooms
  • 1/4 Cup Water Chestnut, canned and drained
  • 1 Each Small Carrot, washed and peeled
  • 1 Tablespoon Ginger, minced
  • 3 Cups Oil for deep frying
  • Blanched Shanghainese Bok Choy
  • 1 1/2 Tablespoons Soy Sauce
  • 1 Teaspoon Sugar
  • 2 Tablespoons Cornstarch
  • 1/2 Teaspoon Ground White Pepper
  • 1 Teaspoon Sesame Oil
  • 1/4 Cup Soy Sauce
  • 3 Tablespoons Sugar
  • 3 Tablespoons Sesame Oil
  • 1/2 Tablespoons Salt
  • 1 Cup Water
5 steps
  1. PREP YOUR INGREDIENTS

    Ingredients used

    • 1 Each Wood Fungus
    • 3 Each Dried Chinese Mushrooms
    • 1/4 Cup Water Chestnut, canned and drained
    • 1 Each Small Carrot, washed and peeled

    In separate bowls, soak mushrooms and wood fungus with warm water until soft (around 5-10 minutes) then drain off excess water. Dice water chestnuts, Chinese mushrooms, wooden fungus and carrot into small pieces.

  2. MARINATE IMPOSSIBLE BEEF

    Ingredients used

    • 1 Pack Impossible™ Beef Made From Plants
    • 1 Tablespoon Ginger, minced
    • 1 1/2 Tablespoons Soy Sauce
    • 1 Teaspoon Sugar
    • 2 Tablespoons Cornstarch
    • 1/2 Teaspoon Ground White Pepper
    • 1 Teaspoon Sesame Oil

    Mix Impossible Beef with the diced vegetables and minced ginger together with seasoning ingredients. Let the mixture marinate for 15 minutes. Then, divide the marinated Impossible Beef into 8 portions and roll into meatballs.

  3. COOK THE MEATBALLS

    Ingredients used

    • 3 Cups Oil for deep frying

    Preheat oil in a frying pot over high heat and deep fry the meatballs for 5-7 minutes until golden. Instead of deep frying the meatballs, you could also steam the meatballs over high heat for 10 minutes. Transfer to a plate and set aside.

  4. FINISH IT OFF

    Ingredients used

    • 1/4 Cup Soy Sauce
    • 3 Tablespoons Sugar
    • 3 Tablespoons Sesame Oil
    • 1/2 Tablespoons Salt
    • 1 Cup Water

    In a preheated pan, add in braising liquid ingredients and the cooked meatballs. Bring to a boil before reducing the heat for the sauce to simmer for 8 - 10 minutes or until meatballs are tender. Remove from heat and transfer to a plate.

  5. SERVE AND ENJOY

    Ingredients used

    • Blanched Shanghainese Bok Choy

    Serve with blanched Shanghainese Bok Choy.