Ingredients
- Cabbage,
- 2 tbs unagi sauce
- 250g of pork mince
- 2 tbs of Lee Kum Kee soy sauce
- Onion
- Bokchoy
- 50ml oil
- 2 tbs Teriyaki sauce
- Garlic
Method
- Chop cabbage, onions and bok choy and put aside in a plate. Roll pork mince into spheres
- To make the sauce add one tbs of soy sauce and 1tbs of teriyaki sauce.
- In a large pan heat 20 mls of oil
- Place meatballs in pan once oil is heated and pour sauce on top. Cook meatballs for 5 minutes or until cooked
- Take out meatballs and seperate the sauce. Then put onions in pan and cook until slightly caramelised. Pour the leftover sauce and 10 ml of oil on top of onions
- Add cabbage to onions and stir for 10 minutes or until cooked
- Once cooked move cabbage and onions to bowl.
- Now add bokchoy and 1 chopped garlic cloves into pan. Let it cook for 5 minutes. Add remaining 20ml of oil to bok choy
- Once cooked put together and enjoy
Product used in recipe
- LEE KUM KEE - LKK GOLD LABEL SOY SAUCE 500ML
