Pork-Jasmine Rice Meatballs with Baby Bok Choy

Pork-Jasmine Rice Meatballs with Baby Bok Choy // FoodNouveau.com

Serves 3-4


For the meatballs
1 cup [250 ml] water
1/3 cup [85 ml] jasmine rice (or other long-grain rice)
¼ cup [62.5 ml] dry breadcrumbs
2 finely chopped green onions
¾ tsp [3.75 ml] salt
¼ tsp [1.25 ml] freshly ground black pepper
1¼ lb [565 g] ground pork (or turkey)
2 large egg whites
1 garlic clove, finely minced

For the bok choy
6 baby bok choy [~1 1/3 lb, 605 g]
2 teaspoons vegetable oil
2 finely chopped green onions
1 tbsp [15 ml] shredded peeled fresh ginger
1 garlic clove, finely minced
1 cup [250 ml] water
¾ cup [187.5 ml] fat-free, less-sodium chicken stock
3 tbsp [45 ml] low-sodium soy sauce
1½ tsp [7.5 ml] sugar
½ tsp [2.5 ml] crushed red pepper
1½ tbsp [22.5 ml] dry sherry
2 tsp [10 ml] cornstarch


Prepare the meatballs: Bring 1 cup water to a boil in a small saucepan. Stir in jasmine rice, reduce heat and simmer 15 minutes or until rice is almost tender. Drain and cool. Combine rice, breadcrumbs, and next 6 ingredients (through 1 garlic clove). Shape mixture into 18 meatballs. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add meatballs, cook 5 minutes, browning on all sides. Cover and reduce heat to medium. Cook for 10 minutes or until done, turning often. Remove from heat and keep warm.

Prepare the bok choy: Cut each bok choy in half lengthwise. Rinse under cold running water; drain well. Arrange bok choy in a steamer basket, overlapping pieces.Heat oil in a wok or a large skillet. Add 1/4 cup onions, ginger and 1 garlic clove. Sauté 30 seconds. Place steamer basket in pan. Combine water and next 4 ingredients (through red pepper) and pour over bok choy. Bring to a boil, cover, reduce heat and steam over medium-low heat for 15 to 20 minutes or until bok choy is tender, rearranging boy choy after 10 minutes. Remove the bok choy and steamer basket from pan; cover and keep warm.

Combine sherry and cornstarch; add to pan. Bring to a boil, cook 1 minute or until slightly thick. Serve 4 to 6 meatballs per person, with 3 or 4 bok choy halves and drizzle with the sauce.

Recipe Credit: Adapted from Cooking Light Magazine

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