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Chinese Steamed Meatballs
From the kitchen of  Kaila Chan 


1 lb. lean ground beef
1 egg, beaten
3 slices fresh ginger, finely chopped
1 tablespoon cornstarch
2 tablespoon lite or regular soy sauce
1/4 tsp salt
dash of pepper
1/4 cup cold water

Put all ingredients in medium-sized bowl and mix well.

Shape into balls (should make 10-12 balls).  Put meatballs on plate and place plate on steamer rack about 2 inches above water level.  Cover and steam over boiling water for 12-14 minutes, or until beef is cooked.

This can be served plain or on a plate with cooked peas and carrots.

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