Tri-Colored Vegetable Balls
By Melissa’s Corporate Chefs

Tri-Colored Vegetable Balls
By Melissa’s Corporate Chefs

Tri-Colored Vegetable Balls
By Melissa’s Corporate Chefs

Ingredients

1 1/2 cups Organic Carrots cut into 1 inch balls
1 1/2 cups Winter Melon cut into 1 inch balls
1 1/2 cups Mushrooms
2 tablespoons Vegetable Oil
2 slices Ginger Root finely chopped
1 large Organic Garlic clove finely chopped
1/2 teaspoon Salt
2 teaspoons Oyster Flavored Sauce
1 teaspoon Dark Soy Sauce
3/4 teaspoon Sugar
1 pinch White Pepper
1/2 cup Vegetable Broth
1/2 teaspoon Cornstarch mixed with 1 teaspoon water
Organic Leaf Lettuce

Directions

Peel and shape carrots and Winter Melon into 1 inch balls or cubes.

Blanch in boiling water for about 2 minutes.

Drain and set aside.


Heat oil in wok over high heat.

Add ginger and garlic, stirring 10-15 seconds.

Add blanched vegetables and stir for 30 seconds.

Add the remaining ingredients except cornstarch.

Reduce heat to medium-low, cover and simmer for 2-3 minutes.


Thicken with cornstarch solution and serve over lettuce leaves.