Typical Chinese meatball stew calls soy sauce and sugar, in this recipe, I tried something different, I used western style BBQ sauce and Worcester sauce, the result was surprisingly great.
Ingredients
- Ground Pork Filling
- 2 tablespoon canola oil
- 3 tablespoon BBQ sauce (Sweet Baby Ray's Original, from Costco)
- 1 tablespoon Worcester sauce Lea and Perrins, from Costco)
- 1 tablespoon sugar
Cooking Time: 15 minutes
Servings: 4
Cooking Steps
1. Prepare the meatball filling following Ground Pork Filling with Napa Cabbage and Shrimp.
2. Get a non sticky wok, add 2 tablespoon canola oil, use medium heat, use a small spoon to get about ping pong ball size portion, place it on another large spoon, use the small spoon to make it round shape.
Tip: You can use hand to make a round meatball. But I found it very greasy to do and hard to wash my hands. I used disposable gloves as well to do this, but it was awkward to do. Use 2 spoons to adjust the shape of the meatball may not give the best round shape, but it does leave your hands really clean.
3. Place the meatball onto the oil, pan fry for about 5 minutes or until the bottom of the meatball turns golden brown.
4. Flip the meatball to pan fry the other side for 5 minutes or so or until the bottom side turns golden brown.
5. Add 3 tablespoon BBQ sauce, 1 tablespoon Worcester sauce, 1 tablespoon sugar, stir evenly and simmer for 2 minutes.
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