Lemon Ginger Meatballs Recipe
An asian inspired entree quick enough for a weeknight dinner.
Prep time: | Canadian |
Cook time: | Servings: 6 |
Ingredients
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Directions
- Wash and slice the bok choy into bite sized pieces and set aside.
- Slice the green onion into small bits on a diagonal, and set aside.
- Place a large wok or stirfry pan on a medium heat with the chicken stock, garlic, ginger and meatballs.
- Cook until the meatballs are no longer frozen.
- Add the ginger beer, juice from the lemon and the chutney into the wok.
- Stir until well incorporated.and the sauce starts to thicken a little.
- Add the bok choy, half of the onion and the parsley and stir to combine.
- Stir the cornstarch into a small amount (a couple of tbs) of cold water and add to the pan.
- Stir until the sauce is thickened and glossy.
- Serve over 1/2 cup of the cooked rice and garnish with bits of the remaining onion and parsley.