Serves 4
Ingredients
500 mince, I used pork mince
1 tsp Herbamare or a really good
shake of salt and pepper
¼ cup of hoisin sauce
1 tsp chinese 5 spice
1 tsp minced ginger
2 cups of beef/chicken bone broth
or beef/chicken stock
4 celery stalks, sliced thin on
an angle
2 capsicums, sliced
2 bunches of bok choy (or other Asian
veg) washed, ends sliced off and chopped into
3 cm slices
¼ cup of roughly chopped cashew
nuts
1 tbsp sesame seeds
Method
In a bowl mix the mince with the
herbamare/salt & pepper, mix with your hands until it is a little sticky
then roll into 20 balls. This is about 1tbsp each. Put in fridge until you need
them.
Hoisen gravy
In a large pan mix the hoisin sauce,
ginger, chinese 5 spice and broth. Simmer for 5 minutes until has reduced by about half and has
thickened like gravy. Set aside. Alternatively you can just add 1 cup of broth
and use a sprinkle of tapioca flour until you achieve the thickness you want.
By reducing the 2 cups of broth though you get a more intense flavour.
In a pan heat a little coconut
oil and brown your meatballs, this takes about 2 minutes, then add your hoisen
gravy and simmer for 5-7 minutes. While that is simmering cook your vegetables.
In a wok heat 1 tbsp coconut oil
and stir fry your celery and capsicum for 1-2 minutes, add your bok choy and
stirfry for a further 1-2 minutes, until it has wilted. Serve up the veg and
top with 5 meatballs and spoon over the gravy then sprinkle over your cashew
nuts/sesame seeds. You can serve with some coriander if you want.
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