Sticky salmon with Chinese greens
A quick way to liven up salmon fillets, with stir-fried veg and the classic trio of garlic, chilli and ginger
Pork meatballs in hoisin broth
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g pack lean pork mince
- 2 tbsp soy sauce
- 2 tbsp cornflour
- 1 tsp Chinese five-spice powder
- 225g can water chestnutdrained, half finely chopped, half sliced
- 500ml chicken stock
- 3 tbsp hoisin sauce
- thumb-sized piece gingershredded
- 2 large carrotsshaved into strips with a potato peeler
- 8 Chinese leavesthick part sliced, leaves shredded
- 300g pack beansprout
- bunch spring onionscut into lengths, plus a few tops chopped to serve
Nutrition: per serving
- kcal366low
- fat14g
- saturates5g
- carbs29g
- sugars11g
- fibre4g
- protein32g
- salt2.5g
Method
step 1
Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
step 2
Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.
