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Braised OmniPork Balls with Brown Sauce

Time: ≤30mins Veg. Cat.: Vegan / Buddhist-friendly Cooking: Pan Stir Category: Festive Dishes Servings: 0 Author: Christine Cheung

Ingredients

OmniPork

2 packs

Firm Tofu

1/2 piece

Chinese Cabbage

1-2 pieces

Onion (diced)

appropriate

Egg White (optional)

1 piece

Water Chestnut (chopped)

2 pieces

Ginger

4-5 slices

Seasonings

Scallion Oil

a little

Ginger Juice

2 tbsp

Salt

1/2 tsp

Soybean Paste

a little

Sugar

2 tsp

Water Chestnut Powder

2 tbsp

Ground Pepper

a little

Sesame Oil

a little

Sauce

Water

2 cups

Vegan Fish Sauce

2 tbsp

Soybean Paste

1 tbsp

Mirin

1 tbsp

Sugar

1/4 tsp

Sesame Oil

a little

Corn Starch Water

appropriate

Steps

Step 1

Crumble firm tofu. Mix with OmniPork, onion, water chestnut, egg white, scallion oil and seasonings. Keep in the fridge for at least 30 minutes and shape the mixture into balls.

Step 2

Deep-fry OmniPork balls in hot oil until nearly cooked. Set aside.

Step 3

Chop Chinese cabbage into 4-6 portions

Step 4

Add oil to a heated pan. Saute ginger and pour in the sauce. Cook OmniPork balls in the mixture over low heat for 18 minutes. Add Chinese cabbage and cook until softened to serve.

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