Photograph of the finished Vegetarian Beef Balls with Mixed Vegetables

Vietnam · Bò viên chay xào thập cẩm

Vegetarian Beef Balls with Mixed Vegetables

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Wheat gluten Wheat gluten 1.8 lb
  • Photograph of Carrot Carrot 1.6
  • Photograph of White cauliflower White cauliflower 1.1 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Peas Peas 8.5 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Grind the tofu with soaked shiitake mushrooms, then mix in cornstarch and pepper. Drain the mushrooms before grinding.
  2. 2 Shape the mixture into 3 cm round balls, then boil for 6 minutes until they float to the surface and hold their shape.
  3. 3 Fry the balls for 4 minutes until the outside is golden brown. Boiling them first before frying prevents them from breaking.
  4. 4 Sauté the carrots and cauliflower for 3 minutes, then add the peas and stir for another 60 seconds.
  5. 5 Add the vegetarian beef meatballs, season with soy sauce mixed with cornstarch, stir for 90 seconds, and sprinkle with chopped green onions.
Start cooking