Ingredients: |
Ingredients: 1 pound 93%-lean ground beef 1 5- to 6-ounce can water chestnuts , rinsed and finely chopped 2 teaspoons plus 1 tablespoon cornstarch , divided 1/2 teaspoon five-spice powder (see Shopping Tip) 1/4 teaspoon salt 1 cup reduced-sodium beef broth 4 teaspoons canola oil , divided 2 cloves garlic , minced 1/2 teaspoon crushed red pepper , or to taste 1/4 cup Szechuan sauce (see Shopping Tip) 4 cups shredded napa (Chinese) cabbage 1 15-ounce can straw mushrooms , rinsed 2 scallions , sliced (optional)
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Directions: |
Directions:1: Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
2: Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
3: Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).
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