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Difficulty: Easy
Servings: 4
Preparation Time: 15 mins
Cooking Time: 25 mins
Ingredients
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Recipe Ingredient List: 1 packet spaghetti (260g dried pasta) 4-5 large bok choy, cut into quarters or sliced Meat: 400g beef mince 1/2 brown onion, grated 2 tsp soy sauce White pepper Sauce: 5 tbsp chilli oil 4 tbsp soy sauce 2 tbsp XO sauce 1/2 tsp sesame oil 2 tbsp white sugar 1 tsp five spice 4 cloves garlic, grated 1 cup (250 ml) chicken stock or water 3 tbsp oil for cooking 20g butter Deep fried shallots for garnish |
Method
1. Cook pasta as per package, drain and set aside.
2. Mix all sauce ingredients in a small bowl and set aside.
3. Mix meat ingredients in a large bowl with your hands and form the mixture into small meatballs (approximately 20-24 meatballs).
4. Heat 3 tbsp of oil in a large frying pan and add the meatballs. Cook on medium-high heat, turning three to four times to cook evenly. Once the meatballs are getting nice and brown, add bok choy and cook for 1-2 minutes. Remove meatballs and bok choy from the frying pan and set aside.
5. Pour all the sauce ingredients into the frying pan and bring to a boil. Add pasta into the pan using chopsticks or tongs to separate.
6. Add meatballs and bok choy and continue to cook until the liquid has evaporated. Add butter at the very end and allow to melt.
7. Garnish with deep fried shallots to serve!
Credit: Sachie Nomura
© SK2 Productions Ltd and Sachie Nomura
Rotorua, the region of inspiration for this recipe, Sachie explores two cooking styles at opposite end of the spectrum; vegan and BBQ. She also spends time fishing for trout on Lake Tarawera, learning more about the region's connection with the land, water and kai.
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