 
pearl balls digitchef.com


 Ingredients 


 3/4
    cup
        long-grain white rice 
 1
    lb
        lean pork, ground 
 4
    ea
        shiitake mushrooms, half-dollar sized caps,
        stems removed, sliced 
 1
    ea
        large whole eggs, lightly beaten 
 1
    tbsp
        soy sauce 
 1
    tbsp
        ginger, chopped 
 1
    tsp
        cornstarch 
 1
    tsp
        salt 
 1
    tsp
        granulated sugar 
 3
    ea
        scallions, minced 



 Preparation Steps 
 Estimated Time: 45min 


 1 
    Soak rice in hot water for 20 minutes, drain and spread on a paper
    towel-lined baking sheet to dry. 
                              
 2 
    In a food processor fitted with a metal s-shaped blade, combine the pork,
    mushrooms, egg, soy sauce, ginger, cornstarch, salt and sugar. Blend
    together until the pork mixture becomes smooth, about 1 minute. Add
    scallions; pulse 3-5 times to thoroughly combine. 
                              
 3 
    Place steamer water on to boil. Form pork into 1-inch meatballs. Roll
    meatballs in the rice to completely coat the outside. Refrigerate until
    ready to steam. 
                              
 4 
    In a steamer lined with parchment or wax paper, place the pearl balls in a
    layer making sure they do not touch each other. Steam over high heat for
    15 minutes. The filling should reach an internal temperature of 160
    degrees F (70 degrees C) and the rice will become translucent when fully
    cooked. 
                              


chili coy dipping sauce 


1/4
    cup
         water 
 1/4
    cup
         soy sauce 
 1
    tbsp
         fresh lime juice 
 1/4
    tsp
         chili flakes 
 1
    tbsp
         light brown sugar, to taste 
 1
    tsp
         sesame seeds, lightly toasted 


Combine water, soy, lime, chili, sugar and sesame seeds. Stir until the
    sugar dissolves. Use right away or refrigerate until needed. 

 
Asain pepper salad with lime

 1
      ea
           red bell pepper, seeded 
 1
      ea
           carrots, peeled 
 3
      ea
           scallions, trimmed 
 1 1/2
      cup
           bean sprouts 
 2
      fl oz
           fresh lime juice 
 4
      tsp
           soy sauce, to taste 
 1
      tbsp
           light brown sugar, to taste 
 1/4
      cup
           cilantro leaves 



 
 1 
    Slice the peppers, carrot and scallions in a food processor fitted with a
    fine slicing blade. 
                              
 2 
    Combine sliced pepper mixture in a mixing bowl with the bean sprouts,
    sugar soy and lime. Toss to mix well. 
                              



                              