Julie’s sticky hoisin meatballs with rice
Brown basmati rice
⅓ cup(s), (80g)
Rice wine vinegar
2 tsp, finely grated
20 individual, thawed
1 clove(s), crushed
1 baby, cut into wedges
100 g, trimmed
Fresh red chilli
1 whole, deseeded and sliced (optional)
1 x 3 second spray(s)
- Cook rice following packet instructions.
- Meanwhile, combine hoisin sauce, vinegar, honey, 1 teaspoon ginger and ¼ cup water in a small bowl. Add the meatballs and hoisin mixture to a large non-stick frying pan and bring to the boil. Gently boil, stirring occasionally, for about 5 minutes or until meatballs are heated through and sauce is sticky.
- Lightly spray a wok or large saucepan with oil and heat over medium heat. Stir-fry garlic and remaining ginger for 30 seconds or until fragrant. Stir in bok choy, snow peas and ¼ cup water. Cover with lid and steam for 2 minutes, or until vegetables are bright green and just tender.
- Serve meatballs with rice and steamed greens. Sprinkle with chilli, if using.