Rating: 5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 10

Use a box grater to shred the ginger after you've peeled away the brown outer layer. Jasmine rice has a pleasant aroma that underscores the other Asian ingredients, but any long-grain white rice will work to help keep the meatballs moist and add a bit of texture. Chopped bok choy can substitute for whole baby bok choy.

Rick Rodgers
Recipe by Cooking Light November 2004

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Becky Luigart-Stayner; Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 3 meatballs, 2 bok choy halves, and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare 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; cool. Combine rice, breadcrumbs, and next 6 ingredients (through 1 garlic clove). Shape mixture into 18 meatballs.

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  • 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; keep warm.

  • While the meatballs cook, prepare 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 Dutch oven over medium-high heat. 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); pour over bok choy. Bring to a boil; cover, reduce heat, and steam over medium-low heat 20 minutes or until bok choy is tender, rearranging bok 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.

Nutrition Facts

251 calories; calories from fat 35%; fat 9.8g; saturated fat 2.4g; mono fat 3.4g; poly fat 2.9g; protein 21.3g; carbohydrates 18g; fiber 1.9g; cholesterol 75mg; iron 2.6mg; sodium 832mg; calcium 135mg.
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