Pork Shumai Meatballs with Green Beans & Sushi Rice
By á-7737
Calories 670kcal, Fat 39.0g, Proteins 24.2g, Carbs 57.0g
Ingredients
- 1 oz fresh ginger
- garlic (use 2 large cloves)
- 12 oz green beans
- 1 1/4 sushi rice
- 16 ozground pork
- 1/4 cup tamari
- 1/2 cup sambal oelek
- neutral oil, such as vegetable or safflower
- coarse kosher salt
- 1 large egg
- sugar
- all-purpose flour
Details
Servings 4
Adapted from dinnerly.com
Preparation
Step 1
1. Prep ingredients
Peel and finely chop ginger and 2 large garlic cloves. Trim stem ends from green beans, then cut or snap in half crosswise.
2. Cook rice
Rinse rice in a fine-mesh sieve until water runs clear. Heat 1 tablespoon oil in a medium saucepan over medium. Add half of the garlic; cook until softened, about 1 minute. Add rice, 1 1/2 cups water, and 1½ teaspoons salt. Bring to a boil. Cover; cook over low for 15 minutes or until rice is tender. Let sit for 5 minutes. Fluff with a fork.
3. Prep meatballs & sauce
Meanwhile, in a large bowl, combine pork, 1 large egg, remaining garlic, half of the ginger, 2 teaspoons oil, and ½ teaspoon salt. Gently knead with your hands to combine; shape into 12 meatballs (about 2 tablespoons each). In a small bowl, whisk all of the tamari and sambal oelek, ½ cup water, 2 tablespoons sugar, and 2 teaspoons flour until smooth.
4. Cook green beans
Heat 1½ tablespoons oil in a large skillet over medium-high. Add green beans, remaining ginger, and a pinch of salt. Cook, stirring frequently, until crisp-tender, 3–5 minutes. Add 2 tablespoons water, cover, and cook until beans are tender, about 2 minutes more. Transfer to a bowl.
5. Finish & serve
Add 1 tablespoon oil and meatballs to same skillet over medium-high heat; cook until browned all over, 6–8 minutes. Carefully pour off accumulated fat. Add tamari mixture and green beans to skillet; cook 30 seconds, scraping browned bits from the bottom. Spoon rice into bowls and top with meatballs, green beans, and sauce. Enjoy!
Review this recipe