Asian Meatballs With Snow Peas Recipes

SWEET AND SOUR ASIAN MEATBALLS WITH VEGETABLES

Steps:

• Place the ground beef in a large bowl. Set aside. In a medium bowl, combine the milk, egg, soy sauce, honey, sesame oil, ginger oil, salt, pepper, 5 spice powder, and garlic. Whisk to combine. Add mixture to the ground beef. Stir to combine.
• Add the carrot, mushroom, cilantro, parsley, green onion, and panko breadcrumbs to the meat mixture. Mix until combined. I find that hands work best for this. Form into golf ball sized portions and place on a parchment paper-lined baking sheet. I like to use a Medium Cookie Scoop to ensure the balls are all evenly sized.
• Bake at 350 degrees for 15 - 20 minutes, or until the insides are no longer pink and a thermometer registers 160 degrees F when inserted in the center of a meatball. Serve with sauce, vegetables, and brown jasmine rice.
• Combine the pineapple juice, ketchup, hoisin sauce, soy sauce, apple cider vinegar, ginger oil, brown sugar, and cornstarch in a medium to large skillet. Cook until boiling, then reduce to a simmer. Add the meatballs, snow peas, bell pepper, and water chestnuts. Cook until the sauce coats the meatballs and the vegetables are tender.
• Serve with brown jasmine rice and a sprinkle of sesame seeds on top.

ASIAN BEEF WITH SNOW PEAS

Steps:

• In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
• Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

HOISIN-GLAZED MEATBALLS WITH JASMINE RICE AND SNOW PEAS

Steps:

• Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Bring 2 cups salted water to a boil in a medium pot. Lightly oil a baking sheet. Peel ginger, then mince until you have 1 TBSP. Trim, then thinly slice scallions, keeping greens and whites separate. Trim any tough ends or strings from snow peas.
• Combine minced ginger, scallion whites, beef, panko, garlic powder, 1 tsp sugar, and 1 egg in a medium bowl (use other egg as you like). Season with salt and pepper (we used 1 tsp kosher salt). Form into 1-inch balls and place on oiled baking sheet. Bake in oven until no longer pink on outside, about 10 minutes.
• Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.
• After meatballs have cooked 10 minutes, remove baking sheet from oven. Use a spoon to glaze each meatball with a little bit of hoisin sauce. Return to oven and bake until sauce has lost some of its shine, about 5 minutes.
• Heat 1 TBSP oil in a large pan over medium-high heat. Add snow peas and cook, tossing, until tender, 4-5 minutes. Season with salt and pepper.
• Cut lime into wedges. Sprinkle meatballs with sesame seeds. Divide rice between plates, then top with snow peas and meatballs. Garnish with scallion greens. Serve with lime wedges on the side for squeezing over.

ASIAN NOODLE BOWLS WITH STEAK AND SNOW PEAS

Steps:

• In a pot of boiling salted water, cook noodles until al dente. Drain; set aside.
• Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2 to 6 minutes per side. Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet with juices).
• Add snow peas to skillet, and toss with juices. Cook on medium-high heat, tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and 2 tablespoons water; cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak; place on top of noodles, and add any accumulated juices. Scatter with peanuts, and serve.

ASIAN BEEF WITH SNOW PEAS

Steps:

• In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
• Heat oil in a wok or skillet over medium high heat.
• Stir-fry ginger and garlic for 30 seconds.
• Add the steak and stir-fry for 2 minutes or until evenly browned.
• Add the snow peas (thaw and dry frozen ones) and stir-fry for an additional 3 minutes.
• Add the soy sauce mixture, bring to a boil, stirring constantly.
• Lower heat and simmer until the sauce is thick and smooth.
• Serve immediately.

SPICY WOK-CHARRED SNOW PEAS

Steps:

• Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
• Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
• Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.