Impossible™ Braised “Lion's Head”
4 Servings
18 Ingredients
60’ Total time=30’ Cooking + 30’ Preparation
Let's Get
18 Ingredients
- 1 package Impossible™ Beef Meat From Plants
- Wood Fungus, 1 Each
- Dried Chinese Mushrooms, 3 Each
- Water Chestnut, canned and drained, 0.25 Cup
- Small Carrot, washed and peeled, 1 Each
- Ginger minced, 1 Tablespoon
- Oil for deep frying, 3 Cups
- Blanched Shanghainese Bok Choy
- Soy Sauce, 1.5 Tablespoons
- Sugar, 1 Teaspoon
- Cornstarch, 2 Tablespoons
- Ground White Pepper, 0.5 Teaspoon
- Sesame Oil, 1 Teaspoon
- 0.25 cup Soy Sauce
- Sugar, 3 Tablespoons
- Sesame Oil, 3 Tablespoons
- Salt, 0.5 Tablespoons
- 1 cup Water
How to prepare
Step 1: PREP YOUR INGREDIENTS
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.
Step 2: MARINATE IMPOSSIBLE BEEF
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.
Step 3: COOK THE MEATBALLS
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.
Step 4: FINISH IT OFF
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.
Step 5: SERVE AND ENJOY
Serve with blanched Shanghainese Bok Choy.
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