2 ½gramsmushrooms - I used dried Shitake mushrooms
1clovegarlic - crushed
1teaspoonginger - finely grated
1smallyellow onion - about 90 grams
FOR THE SAUCE
1clovegarlic - crushed
1teaspoonginger - grated
1tablespoonwhite wine - or rice wine
1tablespoonsoy sauce
½teaspooncornflour
½teaspoonsugar (white sugar)
Instructions
Pre-soak mushrooms for 15 minutes if using dried mushrooms.
Mince garlic, onion, ginger, carrot and mushrooms (I use the mini-processor that comes with my stick blender) and then combine with the pork in a bowl and mix well.
Make 1-inch meatballs. I made about 25 meatballs.
Fry the meatballs in a bit of oil until browned and well cooked.
Put meatballs aside.
To make the sauce, fry garlic and ginger, then add wine, soy, sugar and flour for a minute, then add back the meatballs. This sauce is more of a glaze over the meatballs.
Serve with steamed rice or noodles and a side salad of herbs and lettuce.