Stir-Fried Lion's Head Meatballs with Green Garlic
Tender, pre-steamed pork meatballs are tossed in a hot wok with aromatic green garlic for a quick and flavorful dish.
Story
This dish offers a clever way to enjoy leftover or pre-made lion's head meatballs. By stir-frying them with fresh green garlic, you add a crisp texture and a pungent, savory kick that contrasts beautifully with the soft, rich pork.
Ingredients
Pre-cooked Lion's Head Meatballs
4 large pieces
Green Garlic
200g
Cooking Oil
2 tbsp
Instructions
1
Warm the Meatballs
If the meatballs are cold, steam them for a few minutes or microwave until heated through. Slice them into halves or quarters to allow for better flavor absorption during the stir-fry.
2
Prep the Aromatics
Wash the green garlic thoroughly. Slice the stalks, separating the white sections from the green leaves to ensure even cooking.
3
Stir-Fry the Whites
Heat oil in a wok or skillet over medium-high heat. Add the white parts of the green garlic and stir-fry for about one minute until fragrant.
4
Combine and Toss
Add the sliced meatballs and the green garlic leaves to the pan. Stir-fry vigorously for 2-3 minutes until the leaves have just wilted and the meatballs are hot. Serve immediately.
