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

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!