Switch the palette to suit the room. Your choice is saved locally.
Slice the 600 grams Napa cabbage into large, manageable pieces. Heat 2 tablespoons of canola oil in a large pan or wok until shimmering, then add the cabbage and season with 1/3 teaspoon salt.
Stir-fry for a moment to coat the cabbage in oil, then cover the pan and cook until the cabbage softens, but still has a bit of a bite to it.
Return the skillet to medium heat and add the remaining 1/2 cup canola oil. Keep a small bowl of water nearby to wet your hands; this helps prevent the meat from sticking as you form the mixture into balls, using about 2 to 3 tablespoons for each.
Carefully place the meatballs into the hot pan. Gently press down on the top of each one to flatten it slightly, creating more surface area for browning. Cook each side for approximately 3 to 4 minutes, or until they're a deep golden brown all over.
Bring the liquid to a boil, then reduce the heat to a gentle simmer for 2 minutes, allowing the flavors to meld. Give it a taste and adjust the seasoning if you think it needs it.
In a small bowl, whisk together 2 tablespoons cornstarch with a splash of water to create a smooth slurry. Pour this into the simmering sauce, stirring continuously until the sauce thickens to your liking — it should be glossy and coat the back of a spoon. Finish with a drizzle of 1/2 teaspoon sesame oil and a sprinkle of chopped 1 tablespoon green onions.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
