In my older post in May, I introduced preserved mustard cabbage with belly pork. This time, I prepared a vegetarian style for vegans and more health-conscious friends. Earlier on, I had cooked this dish as an offering for my sister's 1oo days death anniversary. My nieces and their children all liked it very much. The younger children couldn't tell that they were eating veg. meat balls.
The "meat balls" taste just as similar to real meat balls and go very well with the crunchy preserved vegetables.
Give it a try.
250 g vegetarian meat balls
1 small piece (15 g) fresh ginger (sliced)
1 red chilli (shredded)
3 chilli padi ( lightly smash)
100 g sweet preserved mustard cabbage
150 g water (or more)
2 tablespoon light soy sauce
1/2 teaspoon oil
1/4 teaspoon sugar
1) Rinse the preserved mustard cabbage, soak into water for 15 - 20 minutes, remove, drain well and chopped coarsely, ready to use.
2) Heat up 2 tablespoon oil in the clay pot (or wok) to fragrant ginger , sprinkle in light soy sauce, stir-fry until aromatic, add in vegetarian meat ball immediately, toss well. Pour in chopped preserved mustard cabbage, shredded chillies and chilli padi. Stir fry briskly for a moment.
3) Add in water and the remaining seasoning, once boiled, cover with lid and let it simmer over medium heat for 15 - 20 minutes until the sauce is slightly absorbed, then thicken with a little cornstarch . Remove from heat and ready to serve.