Monday, May 12, 2014

Thai Meatball and Vegetable Stir Fry

 I love any dish that has meatballs. There is a popular Chinese dish called Lion's Head Meatballs with cabbage.  I decided that it would be fun to fuse this dish with some of my favorite Thai flavors. The dish came out perfectly and my husband kept exclaiming how delicious and healthy the dish was as he went for seconds. I am definitely making this dish again very soon because the combination of  meatballs and vegetables with the Thai flavors is a definite winner. 

1lb of ground pork
1 egg
1 tsp grated ginger
1 tsp grated garlic
red chili flakes to taste
black pepper and salt to taste
1 slice bread soaked in a little water to make softer and crumbled

Stir fry:
1/2 head of cabbage sliced
1/2 pound snow peas
1 green bell pepper chopped
1 red bell pepper chopped
1 can of water chestnuts drained
1 can of straw mushrooms drained
1 cup of diced tomatoes
1 bunch of spring onions (whites and greens separated)
1 Tbs of ginger/garlic paste
red chili flakes to taste
1 cup of coconut milk
1/4 cup of fish sauce
1 tsp of brown sugar


Mix meatball mixture and make desired size meatballs. Heat 1 Tbs of canola oil in wok and fry meatballs until browned and cooked through.  Remove meatballs from pan and reserve until later.

Add 1 tsp of canola oil to remaining oil in wok and stir fry cabbage for 1-2 minutes.

Then add bell peppers, snow peas, whites of spring onions, ginger, garlic and red chili flakes.  Saute for 3-4 minutes.

Then add tomatoes, water chestnuts,  mushrooms, fish sauce, sugar, coconut milk and stir fry for 2-3 minutes.

Finally add the meatballs back into the pan and allow to simmer for 2-3 minutes. Finish off with greens from green onions.  Serve hot over rice.  Enjoy.

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