RECIPE: VG’S MEATBALLS WITH SPICY PLUM SAUCE

This is my take of cooking with meatballs and chinese plum sauce. I use either Lee Kum Kee or Tung Chun brand. An easy meal to prepare during the week (providing you have the meatballs handy). Meatball recipe available HERE or you may buy it ready made from the supermarket. You can substitute the meatballs with meat or seafood or use sliced Chinese BBQ Pork (Char Siu).

Ingredients
500g meatballs – if frozen, defrosted and heated in the microwave
1 large onion – sliced 1 cm thick
3 cloves garlic – minced
½ thumb size young ginger – sliced thinly in strips
1 large red chilli – sliced thinly on an angle
2 spring onions – sliced thinly on an angle
1 tsp Galiko or John West minced chilli
1/3 cup of plum sauce
1 to 1 ½ tbsp light soy sauce
1 tbsp rice wine or water
1 tbsp veg oil

Method
Heat oil in wok and fry garlic and ginger until aromatic. Add in onion and fry for 30 sec.

Add in meatballs stir through ingredients and add in chilli slices and mince. Mix well and add in both the plum and soy sauces. Moisten with the rice wine or water. Mix well and finally add in the spring onion. Serve hot with plain rice.