Bulgogi Meatball Stir Fry with Am Choi & Peanuts
over rice with sweetheart cabbage & lime
De naam ‘choi’ betekent ‘groente’ in het Chinees. Amchoi is een beetje bitter en licht pittig - dat laatste is niet zo gek, het is familie van de mosterdplant!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Am choi
35 g
Bulgogi sauce
(Contains Sulphites, Wheat, Sesame, Fish, Soy)
10 g
Garlic-ginger-chili mix
5 milliliters
Sesame oil
(Contains Sesame)
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
75 g
Basmati rice
100 g
Chopped sweetheart cabbage
¼ piece
Lemon
4 piece
Beef-pork meatballs with Thai seasoning
(May be present Celery, Egg, Gluten, Mustard, Soy)
Not included in your delivery
2 tablespoon
Water
180 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Heat half of the sesame oil in a pan with a lid for the rice over medium-high heat, then fry half of the ginger, garlic and red chili pepper for 1 minute. Add the rice and the stock and boil for 10 - 12 minutes with the lid on. Remove the base of the am choi, then finely chop both the stems and the leaves.
Heat the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the meatballs for 3 - 4 minutes until evenly brown, then remove from the pan and set aside. Add the am choi, sweetheart cabbage and the rest of the ginger, garlic and chili pepper, then stir-fry for 2 - 3 minutes.
Put the meatballs back in the wok/frying pan along with the bulgogi sauce and the rest of the sesame oil, then stir fry for 2 - 3 minutes over high heat. Taste the sauce and add some salt and pepper if necessary. Cut the lime into wedges.
Transfer the rice to deep plates and serve the stir-fry over the rice. Garnish with the peanuts and 1 lime wedge per person.