Impossible^TM Braised “Lion's Head”

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.

MARINATE IMPOSSIBLE BEEF

Ingredients used

• 1 Package 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.

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.

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.

SERVE AND ENJOY

Ingredients used

• Blanched Shanghainese Bok Choy

Serve with blanched Shanghainese Bok Choy.