Shrimp and Pork Meatballs combined with bok choy, and lo mein makes for a fun twist on an old classic, and an awesome dinner for 4 in less than 30 minutes!
¾ pounds ground pork
1/2 pound large (16-20 count) shrimp, devined, shelled and minced
1 egg white
Freshly ground black pepper, to taste
6 tablespoons soy sauce divided
¼ cup sesame seeds
4 tablespoons olive oil
One 8-ounce package lo mein noodles
1 bunch scallions
1/2 pound baby bok choy
1 tablespoon minced ginger
2 tablespoon minced garlic
1 medium red sweet bell pepper, sliced
Mix the ground pork, minced shrimp, and egg white with 2 tablespoons of the soy sauce. With wet hands, form meat into 16 equal balls. Sprinkle the sesame seeds on a plate and roll the balls through, so they are completely coated with sesame seeds.
Heat half the oil in a large skillet and cook the meatballs over medium heat for 2 minutes. Cover the skillet and reduce the heat to low. Steam for 7 minutes., or until cooked through.
While meatballs steam, prepare the noodles according to package directions until al dente. Slice the scallions and bok choy. Heat remaining oil in a wok or skillet and stir-fry the ginger, garlic, and peppers for 2 minutes. Add the bok choy and the remaining soy sauce. Sauté for 3 minutes, or until peppers are tender. Stir in the noodles and green onions. Divide the noodles onto 4 plates and top with the meatballs.
Serve with extra soy sauce to taste, on the side.
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