SESAME BEEF MEATBALLS WITH NOODLES


CRAB WONTONS


Savory meatballs and bok choy combine with lo mein in this new take on a classic.


PREP TIME 10 MIN.–COOK TIME 15 MIN. READY IN 25 MIN.–SERVINGS 4


¾ lb ground beef, 90% lean 6 tbsp low-sodium soy sauce, divided ¼ cup sesame seeds 4 tbsp olive oil 1 (8 oz) pkg lo mein noodles


1 bunch green onions 1 head bok choy 1 tbsp minced ginger 2 tbsp minced garlic ½ (12 oz) pkg sliced sweet peppers


These quick and crunchy appetizers will become your go-to party snack.


PREP TIME 15 MIN.–COOK TIME 15 MIN. READY IN 30 MIN.–SERVINGS 30


Canned crab Using canned crab is so convenient. You’ll find it with the canned tuna, salmon, and sardines.


STEP 1Mix the ground beef with 2 tbsp soy sauce. With wet hands, form meat into 16 equal balls. Sprinkle the sesame seeds on a plate and roll the balls through, so they are completely coated with sesame seeds. STEP 2 Heat half the oil in a large skillet and cook the meatballs over medium heat for 2 min. Cover the skillet and reduce the heat to low. Steam for 7 min., or until cooked through. STEP 3 While meatballs steam, prepare the noodles according to package directions until al dente. Slice the green onions and bok choy. Heat remaining oil in a wok or skillet and stir-fry the ginger, garlic, and peppers for 2 min. Add the bok choy and the remaining soy sauce. Sauté for 3 min., or until peppers are tender. Stir in the noodles and green onions. Divide the noodles onto 4 plates and top with the meatballs. Serve with extra soy sauce to taste.


Tip Sambal oelek is a coarse chili sauce made with ground peppers, salt, and vinegar. Look for it in the International foods aisle.


Per serving: 625 calories, 37g fat, 7g saturated fat, 55mg cholesterol, 1262mg sodium, 49g carbohydrate, 5g fiber, 3g sugar, 27g protein


30 frozen wonton wrappers, thawed 1 (6 oz) can of crabmeat 1 shallot


1 large egg, boiled and peeled 1 cup diced bell peppers 4 cups peanut oil 5 tbsp Thai sweet chili sauce


Lo mein


These traditional Chinese noodles are made from wheat flour.


STEP 1 Cover the wonton wrappers with a damp cloth to prevent them from drying out. Drain the crab meat, pressing with the back of a spoon to squeeze out any excess water. STEP 2 Quarter the shallot. Put crab, shallot, and egg in a food processor and pulse until smooth. Stir in diced bell peppers and season with salt (in moderation) and pepper. STEP 3 Place 1 tsp of filling into the center of each wonton wrapper. Brush the wrapper, around the filling, with water. Fold the outer edges upward toward each other and press together firmly. Repeat with remaining wontons. Heat the oil in a saucepan to 365°F and fry the wontons in batches until golden brown and crispy. Drain on paper towels. Serve with chili sauce.


Per serving: 302 calories, 29g fat, 5g saturated fat, 23mg cholesterol, 146mg sodium, 7g carbohydrate, 0g fiber, 2g sugar, 4g protein


84 JANUARY 2017


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