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BRAISED MEAT BALLS WITH SOY SAUCE
(Serving Size 4)

Cooking Method
Braising

INGREDIENTS
- Minced pork 200 g / 7 oz
- Green Vegetables such as Shanghai Cabbage (drained) 150 g / 5 oz
- Hon Shimeji mushrooms 50 g / 2 oz
- HAC Baby Corn (sliced) 25 g / 1 oz
- Carrot (sliced) 25 g / 1 oz
- HAC Corn starch ¼ cup for dusting

MARINADE
- Lee Kum Kee Premium Soy Sauce 1 tsp
- HAC Corn Starch 1 tsp
- Water 2 tsp
- Salt ½ tsp
- Sugar ½ tsp

SAUCE MIX
- HAC Corn Starch 1½ tsp
- Lee Kum Kee Premium Soy Sauce 1 tbsp
- Stock 125 ml / ½ cup
- HAC Sweet Soy Sauce 1 tsp
- Sugar 1 tsp
- Wine 1 tsp

INSTRUCTIONS
1. Mix minced pork with marinade. Make into 6 small balls or any shapes desired. Dust lightly with corn starch.

2. Cook green vegetables in boiling water. Drain. Arrange on a deep serving plate. Keep warm.

3. Use 2 tbsp oil to fry meat balls until golden yellow. Add Hon Shimeji mushrooms, baby corn, carrot and sauce mix. Cover and cook on low heat for about 3 minutes until meat balls are done. Pour over green vegetables.

Recipe adapted from Lee Kum Kee - www.lkk.com

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