YOUR RECIPE FOR STEAM COOKING
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Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms
Steam Mode
These delicious pork meatballs featuring a combination of chopped shrimp, bacon, water chestnuts and fresh ginger are easy to prepare and quick to cook. In this preparation chef Paul added bok choy and shiitake mushrooms to the steaming broth for an easy one dish meal.
Because this meal is prepared in the Steam mode rice can be steamed at the same time. When steaming rice in a steam oven it is not necessary to cover the cooking container, just add the rice and salt to cold water as cook as directed. However, when cooking rice in a steam oven for best results use 1 3/4 cups of water to 1 cup of rice.
Ingredients
1 lb ground pork
1/4 cup Chinese rice wine or Sherry
1 tsp salt
1 tsp sugar
1 1/2 tbsp cornstarch
1 tbsp old fashioned oats
2 green onions, white parts only
1 inch piece ginger, peeled
6 water chestnuts
4 slices bacon, cut into big pieces
½ lb uncooked, peeled shrimp
2 cups chicken stock
6-8 medium size bok choy, cut in half or quarters
8 oz Shiitake mushrooms, stemmed and cut in half
Preparation
In a large bowl, combine the ground pork with the rice wine, salt, sugar cornstarch and oats.
In a food processor with the chopping blade, chop the ginger and green onion into small pieces and add to the bowl with the pork. Add water chestnuts to the food processor and pulse or chop into small pieces and add to the bowl with the pork. Now process the bacon and shrimp in the food processor and chop into small pieces, then scrape in the bowl with the rest of the ingredients.
Using your hands or a thick wooden spoon, beat the mixture vigorously, beating for about 2 minutes until it's well mixed.
Dip your hands in water and divide the mixture into 8 equal portions, (or smaller if you prefer).
Form the mixture into balls and place in the solid steam oven pan or a large oven-proof casserole dish. Add chicken stock to the pan and steam for 20 minutes, (15 if meatballs are smaller). Add the bok choy and mushrooms to the pan and cook for another 12-15 minutes. Serve in bowls with the stock.
Makes: 4- 6 servings
Paul Tang
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Steamed Snap Pea and Asparagus Salad with Radish
In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing.
Larissa Taboryski
Ingredients
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Preparation
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6
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