Garlic soy meatballs

Menu planning may sound boring to some but I've found it to be an opportunity to get creative with ingredients on hand. I bought a variety of meats on Saturday and decided to use the portion of minced pork on meatballs. I remember the deep fried meatballs grandmother always served at her dinner parties and mom would also make them as treats once in a while.

Here's a recipe that's first pan fried, then simmered with garlicky soy sauce for glaze. I made it into a fusion meal on salad greens.

Summary of recipe:

1. Prepare the mince:

Mix the below ingredients in a bowl:

• 200gm minced pork or chicken
• 50gm chopped shrimps
• 1/4 cup chopped water chestnuts
• 1 spring onion (white parts only), minced
• 1/2 tsp grated ginger
• 1/2 tsp sesame oil
• 1 Tbsp light soy
• 1 Tbsp oyster sauce
• dash of white pepper
• dash of Chinese cooking wine
• 1/2 an egg, lightly beaten*
• about 2 or 3 Tbsp corn flour*

2. Prepare the sauce:

Mix the below in a bowl:

• 1/2 cup of chicken stock
• 1 1/2 Tbsp light soy
• 1 Tbsp dark soy
• 3 Tbsp sugar or honey
• dash of sesame oil

Separately:

- 1 garlic, chopped

Cook:

1. Shape the mince into meatballs or patties**.
2. Pan fry the meatballs or patties with just enough oil for meat to not stick on pan. Remove from pan when golden on both sides.
3. With remaining oil in pan, sauté chopped garlic for a minute.
4. Add the sauce and cook for another minute.
5. Return the meatballs or patties to the pan and simmer until sauce is reduced; turn meatballs or patties to glaze.
   
   Optional:
6. Arrange a bed of salad greens and place the meatballs or patties on top.
7. Garnish with toasted almond flakes.

*I used 1 egg and 4 Tbsp of corn flour.

**I spooned the mince mix directly into the pan.

Adapted from recipe source: http://3hungrytummies.blogspot.co.nz/2011/12/sticky-soy-and-garlic-meatballs.html