A recipe from the Good Food collection.
Ingredients
2 dried Chinese mushrooms
1 litre beef stock
1 tablespoon mirin
2 tablespoons soy sauce
400 g beef mince
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 stalk lemon grass, white part only, finely chopped
2 spring onions, finely chopped
4 baby carrots, sliced diagonally
1 bunch baby bok choy, shredded
Method
1. Soak the mushrooms in boiling water for 10 minutes. Meanwhile, in a large heavy-based pan, combine the stock, mirin and 1 tablespoon soy sauce. Bring to the boil, then reduce the heat and simmer. Drain the mushrooms and squeeze out any excess liquid. Remove the hard stems and finely chop.
2. Combine the mince, garlic, ginger, lemon grass, spring onion and remaining soy sauce in a bowl. Roll level tablespoons of mixture into balls with wet hands (there should be about 16 meatballs).
3. Place the meatballs, carrot and mushroom into the stock and simmer over low heat for 5–7 minutes, or until the meatballs are cooked. Stir in the bok choy and cook until just wilted. Season to taste.