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Beijing Mock Meat Balls In Hot Szechwan Sauce

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Ingredients
  Boiled soya granules 2 Cup (32 tbs) (Soya Mince)
  Arrowroot 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon, ground
  Parsley 2 Teaspoon, finely chopped
  Hot schezwan sauce 1 Cup (16 tbs)
  Vegetable oil 1 Cup (16 tbs)
Directions

Grind minced soya granules into a smooth dough, add arrowroot and seasoning, knead well.
Divide the dough into 12 to 15 portions.
Using your palms make each portion into a small round ball size of a small table tennis ball.
Heat oil in a frying pan and deep fry all the balls, few at a time until colour turns golden.
Drain and keep them on a kitchen paper.
Make the sauce.
Add all the fried balls and let it simmer over low heat for 8-10 minutes.
Remove and serve hot with noodles or rice.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Servings: 
6

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3.989475
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 667 Calories from Fat 373

% Daily Value*

Total Fat 42 g64.8%

Saturated Fat 7.2 g35.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 383.5 mg16%

Total Carbohydrates 29 g9.7%

Dietary Fiber 1.7 g7%

Sugars 0 g

Protein 45 g90.6%

Vitamin A 2.8% Vitamin C 3.9%

Calcium 0.3% Iron 1.2%

*Based on a 2000 Calorie diet

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Beijing Mock Meat Balls In Hot Szechwan Sauce Recipe