Wednesday, January 27, 2010

Pork Meatballs with Asian Flavors

For some reason, I either cook Asian- or Mexican-style food on the weekends. On rare occasion, I cook Italian. This weekend, I stuck with the tried and true and went for Asian flavors, kinda-sorta using this recipe. The meatballs were falling apart as I was cooking them, so I would recommend adding an egg to the recipe. As for the sauce, we had just a smidge of black bean garlic sauce hanging out in the fridge, so I added a heaping teaspoon of Korean black bean paste to compensate. I also added a tablespoon full of peanut butter, and a splash of rice wine vinegar. The fried rice was simply seasoned with garlic and a tablespoon of soy mixed with a tablespoon of duck sauce. And of course mushrooms were added, because that's the way we roll. It was good - I'd make it again.

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