1 5-oz can water chestnuts, chopped
2 tsp plus 1 tbsp cornstarch, divided
1/2 tsp chinese five-spice powder
1/4 tsp salt
1 cup beef broth
2 cloves garlic, minced
1/2 tsp crushed red pepper
1/4 cup szechuan sauce, (recipe follows)
4 cups shredded napa cabbage
1 package mushrooms, sliced (any you like will do)
2 scallions, sliced
- mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. shape into 12 balls. whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
- heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. add the meatballs and cook, turning, until brown, about 3 minutes total. transfer to a plate.
- add the remaining 2 teaspoons oil to the pan. add garlic and crushed red pepper and cook, stirring, until fragrant, 30 seconds. add the reserved broth mixture, szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. serve sprinkled with scallions.
szcchuan sauce - mix the below ingredients:
2 tbsp soy sauce
1 tbsp sesame oil
3 tbsp chinese rice wine
1 tbsp chili sauce
1/4 tsp peppercorns
1/4 tsp sugar
1/4 tsp salt