Juicy Nanjarwanse (Stir-fried Meatballs)
Impress Your Guests with Restaurant-Quality Nanjarwanse Made at Home!
Elevate your home cooking with this authentic Nanjarwanse recipe. Tender, juicy pork meatballs are stir-fried with crisp vegetables in a savory, aromatic sauce. This dish is not only delicious but also a showstopper for any occasion, rivaling your favorite Chinese restaurant.
Main Ingredients- 300g ground pork (with some fat content)
- ½ bell pepper
- 1 large green onion (scallion)
- 4 shiitake mushrooms
- ½ bamboo shoot (blanched in boiling water)
- 1 red chili pepper
Cooking Instructions
Step 1
Let’s start by preparing all the fresh ingredients for our Nanjarwanse. You’ll need 300g of ground pork (preferably with a bit of fat for tenderness), half a bell pepper, one large green onion, four shiitake mushrooms, half a bamboo shoot, and one red chili pepper for a touch of color. If your bamboo shoots are canned, rinse them well. For fresh ones, a quick blanch in boiling water will do. Chop the bell pepper, shiitake mushrooms, bamboo shoot, and red chili into bite-sized pieces. Finely chop half of the green onion for the marinade and slice the white part of the other half for the sauce.
Step 2
Now, let’s prepare the pork meatballs. In a bowl, combine the 300g of ground pork with the minced garlic, minced ginger, finely chopped green onion, half an egg, 1 Tbsp cornstarch, ½ Tbsp soy sauce, 1 Tbsp Shaoxing wine, 2 pinches of salt, and 1 Tbsp of sesame oil. Mix everything together thoroughly.
Step 3
This next step is crucial for achieving a tender and flavorful meatball: kneading the mixture. Knead the pork mixture vigorously with your hands until it becomes sticky and elastic, similar to making mochi. This process helps bind the ingredients and develops a pleasant chewiness. Once you’ve achieved a good texture, cover the bowl and let it rest in the refrigerator for about 20 minutes to firm up.
Step 4
While the meat mixture is chilling, let’s prepare the vegetables. Chop the bell pepper, shiitake mushrooms, blanched bamboo shoot, and red chili pepper into uniform, bite-sized pieces. These will add texture and color to the dish. Slice the white part of the remaining green onion thinly for the sauce.
Step 5
It’s time to cook the meatballs! The key to great Nanjarwanse is moist, tender meatballs. Heat 2 tablespoons of cooking oil in a wok or large skillet over medium heat. Scoop a generous tablespoon of the chilled meat mixture and gently press it down with the back of the spoon to form a flattened, round meatball directly in the pan. Don’t overcrowd the pan; cook in batches if necessary.
Step 6
Look at those beautifully formed meatballs! For an optimal eating experience, Nanjarwanse meatballs should be substantial enough to enjoy a good bite, rather than being tiny. Aim for a size that’s satisfying in each mouthful.
Step 7
Let’s whip up the flavorful sauce. In a small bowl, combine 1 Tbsp soy sauce, 2 Tbsp Shaoxing wine, and 1 Tbsp oyster sauce. Whisk until well combined. Have your sliced white green onion and thinly sliced garlic ready.
Step 8
In the same pan you cooked the meatballs (or a clean one), add a little more oil if needed and sauté the sliced white green onion and garlic over medium heat until fragrant. Listen to that sizzle – it’s the sound of deliciousness!
Step 9
Add the chopped bell pepper, shiitake mushrooms, bamboo shoot, and red chili pepper to the pan. Stir-fry the vegetables for a minute or two until they are slightly tender-crisp, retaining their vibrant colors.
Step 10
Gently add the cooked pork meatballs back into the pan with the vegetables. Stir everything together carefully to coat the meatballs and vegetables with the aromatic base.
Step 11
Now, add the sliced bell pepper and stir-fry briefly. We want the bell pepper to remain slightly crisp to add a pleasant textural contrast.
Step 12
Time to thicken the sauce. Slowly pour in the prepared starch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water) while stirring constantly. Add just enough to reach your desired sauce consistency – usually about 2 tablespoons is sufficient. Be careful not to add too much, or the sauce will become too thick.
Step 13
Once the sauce has thickened beautifully, turn off the heat. Drizzle in 1 Tbsp of sesame oil for an extra layer of nutty aroma and flavor. Give everything a final gentle stir to combine. Your homemade Nanjarwanse is now ready to be served!
Step 14
Presentation is key! Start by arranging the delicious pork meatballs attractively on a serving plate.
Step 15
Spoon the vibrant sauce and stir-fried vegetables generously over the meatballs. Your impressive Nanjarwanse is complete and ready to be presented as a stunning centerpiece for your meal. Enjoy!
