Impossible™ 'Lions Head' Meatballs with Mushrooms
4 Servings
16 Ingredients
45’ Total time=30’ Cooking + 15’ Preparation
Let's Get
16 Ingredients
- Impossible™ Beef, 250 Grams
- Water Chestnut, diced, 60 Grams
- Leeks, sliced, 40 Grams
- Fresh Mushrooms, 30 Grams
- Chinese Cabbage, 110 Grams
- Chinese Celery, diced, 10 Grams
- Chili Pepper, diced, 5 Grams
- Oil As Needed
- Amoy Vegetarian Oyster Sauce, 1 Tablespoon
- Amoy First Extract Soy Sauce, 2.5 Tablespoons
- Cornstarch, 3 Tablespoons
- Amoy Sesame Oil, 1 Tablespoon
- All Purpose Flour, 3.5 Cups
- Water, 180 Milliliters
- Sugar, 1 Teaspoon
- Spring Onion, sliced, 1 Tablespoon
How to prepare
Step 1: PREP THE INGREDIENTS
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.
Step 2: COOK THE MEATBALLS
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.
Step 3: FINISH IT OFF
Add in the fresh mushrooms and cook for another 5 minutes.
Step 4: SERVE AND ENJOY
Garnish with Chinese celery, chopped chili and spring onions, and serve!
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