VIETNAMESE PORK BALLS w' STIR FRIED GREENS

A great recipe from There's A Cook In My Kitchen with a slight twist for the greens addition. 

INGREDIENTS:

For pork balls (adjust quantity if using more or less mince - but makes great leftover lunches)

  • 500g-1kg pork mince (free range where possible)
  • 1 Tbs lemongrass paste (or you can buy fresh lemongrass and mortar and pestle it)
  • 6 garlic cloves, chopped finely
  • 1 Tbs sriracha or chilli (optional for kids)
  • 1 Tbs liquid aminos (or substitute soy sauce or fish sauce)
  • 2 tsp coconut flour

METHOD:

  1. Preheat your oven to 180°C.
  2. Line a baking tray with baking paper.
  3. Combine all of the meatball ingredients in a large bowl. Mush it all together with your hands and form into small balls. Place the balls on the tray, so that they are not touching each other.
  4. Place the tray in the oven and bake 10 minutes. Turn the meatballs over and bake an additional 5 minutes, or until the meatballs are cooked through.

INGREDIENTS:

For stir fried greens (multiple to make extra for more people)

  • 1 zucchini - finely sliced with mandolin to create "zoodles" (zucchini noodles)
  • 1 small bunch of bok choy - chopped into small slices
  • 1 large handful of snow peas - topped and tailed and cur into 1/3
  • small handful fresh coriander - finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • a few fresh mint leaves - finely chopped
  • juice of 1 lime - to finish

METHOD:

  1. Heat a wok or fry pan.
  2. Throw in all the cut vegetables to the wok or pan.
  3. Toss regularly to prevent burning.
  4. Add in the soy sauce, sesame oil, and fresh herbs.
  5. Once cooked to your liking (8-10 minutes on low to medium heat), remove from heat and toss through the fresh lime juice.
  6. Divide across the desired bowls and add the cooked pork balls to finish.