Dumpling-Style Pork Meatballs over Jasmine Rice
with Bok Choy and DIY Chili Crisp
Juicy pork meatballs seasoned like your favourite dumplings are served over fragrant jasmine rice, paired with tender bok choy, and finished with a drizzle of homemade chili crisp for the perfect balance of heat and flavour. Simple, satisfying, and addictive!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
9 g
Moo Shu Spice Blend
(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
4 g
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
2 unit(s)
Shanghai Bok Choy
¾ cup
Jasmine Rice
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)
56 g
Carrot, julienned
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 450ËšF.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, to a large bowl, add pork, half the garlic puree, Moo Shu spice blend and half the crispy shallots. Season with 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)
- Roll mixture into 8 equal-sized meatballs (16 for 4 servings).
- Arrange meatballs on a parchment-lined bakesheet.
- Bake in the middle of the oven until golden and cooked through, 10-12 min.**
- Heat a small pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then remaining garlic and chili flakes.
- Cook, stirring occasionally, until fragrant, 1-2 min.
- Remove pot from heat.
- Add 1/4 tsp (1/2 tsp) sugar, 1/2 tsp (1 tsp) soy sauce and remaining crispy shallots, then stir to combine.
- Set aside.
- Meanwhile, wash and dry all produce.
- Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, bok choy and carrots. Cook, stirring often, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Remove from heat.
- Transfer veggies to a plate.
- To a large bowl, add hoisin, soy sauce and meatballs, Toss to coat.
- Fluff rice with a fork.
- Divide rice between plates.
- Top with veggies and meatballs.
- Drizzle over as much chili crisp as you like.