Entertaining

Impossible™ 'Lions Head' Meatballs with Mushrooms

4 Servings

16 Ingredients

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By Impossible™ Food chef

Amoy(淘大)

45’ Total time=30’ Cooking + 15’ Preparation

Take your cooking skills to the next level by cheffing up these hearty ‘Lion’s Head’ Meatballs using Impossible™ Beef Made From Plants and seasoned with Amoy First Extract Reduced Salt Soy Sauce. Grab the family and dig in.
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This recipe is made with Impossible™ Beef Made From Plants

Nutritional informationWhere to buy

Let's GetCooking

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!

What's theVerdict?

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Cooking Impossible™ Beef Made From Plants once a week for one year means your
will be 1,274 gallons
Bottle of water

Which is the equivalent of730dayspersonal water usage

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