Wintermelon and Meatballs Stew Recipe

The tangy, nutritious wintermelon and meaty meatballs is a terrific combination in this simple recipe. Wintermelon and meatballs stew is great served over pasta, or rice, and is perfect when you want big flavors on a small budget.

Wok, bowl.

7 oz./200 g minced steak

7 oz./200 g wintermelon, peeled, cut into thin

1 tbsp.chopped scallion

2 garlic cloves, sliced

2 ginger slices

1 tbsp.light soy sauce

1 tbsp.Shao-Hsing rice wine, or dry sherry

1 tsp.salt, or to taste

1 tbsp.chicken essence

1 tbsp.cornstarch

2 tbsps.vegetable oil

P1

1. Combine minced steak with 1 tbsp.cornstarch, 1 tbsp.light soy sauce, 1 tbsp.Shao-Hsing rice wine, and 1 tsp.salt in a mixing bowl, let sit for 15 minutes ahead of time. Then form the mixture into tiny meatballs of about 1-inch diameter (P2).

P2

2. Heat a wok over high heat, add 2 tbsps.vegetable oil and swirl to coat surface, when the oil is hot, saute garlic cloves and ginger slices until aromatic, about 20 seconds.

3. Add 3-5 cups water into the wok in which it was cooked, and bring to a boil, add the meatballs into boiling water, cook over medium heat for 10 minutes, or until cooked.

4. Add the wintermelon slices when the meatballs are nearly cooked, keep cooking until the wintermelon slices are tender, stir into 1 tbsp.chicken essence as you cook (P3).

P3

5. Sprinkling with chopped scallion for garnishing, then ladle into warmed bowl and let cool 5 minutes before serving (P4).

P4