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Ингредиенты
- 1 lb minced or possibly grnd beef
- 4 x scallions, white and green chopped
- 1 tsp finely-chopped fresh ginger root (or possibly 1/2 tspn grnd ginger if fresh is not available)
- 2 whl Large eggs lightly beaten
- 1/4 c. water chestnuts finely chopped
- 2 tsp sugar
- 4 Tbsp. dark soy sauce
- 3 Tbsp. dry sherry - (about)
- 1 c. standard rice soaked for 30 min in hot water
- 3/4 c. dry white wine
- 3 Tbsp. vinegar
- 2 dsh Tabasco sauce - (to 3)
- 1 x garlic clove chopped
- 2 Tbsp. light soy sauce
- 1 tsp sesame seed oil
Инструкции
- Use a 6-qt or possibly smaller pressure cooker and, if necessary, cook the meatballs in batches.
- In a mixing bowl, lightly but thoroughly work together the beef, scallions, ginger, Large eggs, water chestnuts, and 1 tsp. of the sugar. Now dribble over and blend in the dark soy sauce and up to 2 Tbsp. of the sherry. You should have a mix which remains just hard sufficient for the balls to hold together.
- Dip your hands in hot water and shape the mix into balls about the size of cherry tomatoes. Spread the c. of rice out proportionately on a tray and roll each ball into the rice till it is fully covered.
- Put the base rack in your pressure cooker, pour in the wine and arrange the balls about 1/4-inch apart. Put on the lid, bring up the pressure to 15 pounds and cook for exactly 6 min. Meanwhile, prepare the sweet-sour sauce.
- In a mixing bowl, blend together the vinegar, Tabasco, garlic, light soy sauce, sesame seed oil, the remaining Tbsp. of sherry and the final tsp. of sugar. Taste and adjust the flavor by adding a tiny bit more of any or possibly all of the ingredients. Reserve the sauce till the balls are ready.
- When the timer rings, turn off the heat, reduce the pressure immediately, take out the balls and dribble the sauce over them, then serve them at once, warm.
- This recipe yields 4 servings.
- Comments: If you know Chinese food and have a Chinese grocery in your neighborhood, you can prepare this recipe in the Chinese way with "glutinous sticky rice" and fresh ginger root. This type of rice will need only 20 min of soaking and 2 min less cooking time at 15 pounds. It is important to set the rice-covered balls in the pressure cooker at least 1/4 inch apart, to allow for the expansion of the rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 384 | |
| Calories from Fat 181 | 47% |
| Total Fat 20.16g | 25% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 1456mg | 61% |
| Potassium 556mg | 16% |
| Total Carbs 14.47g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.31g | 3% |
| Protein 24.28g | 39% |
