Beijing Mock Meat Balls In Hot Szechwan Sauce
|Boiled soya granules||2 Cup (32 tbs) (Soya Mince)|
|Pepper||1⁄4 Teaspoon, ground|
|Parsley||2 Teaspoon, finely chopped|
|Hot schezwan sauce||1 Cup (16 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
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.