Summary

Ingredients

• 500 g minced meat, half & half
• 1 lime (s)
• 2 chilli pepper (s), red
• 2 leeks
• 1 bell pepper (s), green
• 1 red pepper (s)
• 2 tomato (s)
• 3 slices ginger, finely chopped
• 2 cloves garlic)
• 50 g sprouts, mun bean (or soy)
• 100 g suar snap peas
• 150 ml sherry, medium
• 4 tablespoon soy sauce, mild Indonesian
• some potato flour
• salt and pepper
• Oil, sesame oil

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Instructions

1. Mix the meat with the juice and the grated peel of the lime, season with salt and pepper. Use it to make meatballs and roll them in the starch.
2. Fry until crispy in a wok or in a pan with oil and sesame oil. Put aside.
3. Core the peppers and cut into large pieces. Cut the tomatoes into 10-12 wedges. Add to the fat in the wok and fry for no more than 3 minutes, stirring constantly. Put aside.
4. Remove the seeds and threads from the chilli peppers under running water, then cut the pods into very fine strips. Finely chop the garlic. Put both in the wok and fry briefly. Then add the remaining ingredients and cook everything al dente.
5. Add the peppers and tomatoes, season with salt and pepper and stir everything carefully. Remove from heat, add the balls and let everything rest for 5 minutes.