Ginger Meatball Stir-Fry
Serve this excellent quick stir-fry over hot cooked rice, with a deli fruit salad on the side. The only work you have to perform is chopping onions and garlic, then cook for a few minutes.
SERVES 6
INGREDIENTS
- 1 16-ounce package frozen meatballs
- 3 tablespoons oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 9-ounce boxes frozen Asian vegetables in sesame-ginger sauce
- ½ cup beef broth
Place meatballs in a 12″ × 8″ microwave-safe dish and heat on high power for 4 minutes. Rearrange meatballs and heat on high power for 2 minutes longer. Set aside.
In heavy skillet or wok, heat oil over high heat. Add onion and garlic; stir-fry for 4 to 5 minutes, until onion is crisp-tender. Add frozen vegetables in sauce and beef broth and bring to a boil over high heat. Cover, reduce heat, and simmer for 5 minutes.
Uncover pan and add meatballs. Stir-fry for 3 to 5 minutes longer, until vegetables and meatballs are hot and sauce is slightly thickened. Serve immediately.
Cooking Rice
To cook rice, combine 1 cup long-grain, converted, or Texmati rice in a heavy saucepan with 2 cups water or broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 20 minutes, until liquid is absorbed. Remove from heat and let stand for a few minutes, then fluff with fork and serve.
